If you enjoy homemade pizza but don’t love the hassle that comes with it, an electric pizza oven may be the ideal upgrade. The Ninja Artisan Outdoor Pizza Oven is aimed at people who want delicious pizza nights without having to deal with things like propane or wood pellets, unlike many other pizza ovens.
I need to preface this review by admitting that I am no pizza connoisseur, but I ended up with quick, restaurant-style pizzas using the oven, largely thanks to its simplicity and easy-to-use design.
The oven plugs into a standard outdoor outlet and gets up to 700°F. It’s worth noting that although it’s electric, it’s not suitable for indoor use.
It features five pizza settings: Neapolitan, New York, Thin Crust, Pan Pizza, and Custom that you can quickly toggle between. It comes with a pizza stone that can cook 12-inch pizzas. While I found that the 12-inch size was perfect for me and my husband, some may wish for the option to make bigger pizzas when feeding a larger crowd.
Since the oven has heating elements on both the top and bottom, pizzas cook evenly and consistently without needing to rotate the pie, manage a flame, or constantly babysit the cooking process, especially once you’ve gotten familiar with the different modes.
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Just like the cooking process, setup was quite easy. All I had to do was remove the oven and pizza stone from the box and packaging, plug it in, and start the preheating process.
I first tested the Neapolitan setting, which cranks the oven to its max temperature of 700°F and can cook a pizza in just three minutes. It took about 20 minutes for the oven to preheat, and it emitted a beeping sound to let me know it was ready. I had my first pizza ready on the pizza peel that Ninja sent me alongside the oven (sold separately), and I was able to easily shimmy it onto the pizza stone inside the oven.
After that, you just need to push the “start” button to begin cooking the pizza and begin the timer. While the pizza is cooking, you can adjust the timer using the dial if you want to cook it for a custom amount of time.
While I did keep an eye on the pizza through the small front window and internal light to make sure it didn’t burn, the three-minute cook time ended up being perfect, leaving me with a pizza that had an airy crust, puffed edges, and light charring. The airy crust is something I was never able to achieve when making homemade pizzas in my standard kitchen oven.
For the subsequent Neapolitan pizzas that I made, I didn’t have to keep an eye on them and instead relied on the timer to beep and let me know when they were ready.
It’s worth n …