The ninja artisan pizza oven recipes that work best use the oven’s own presets: Thin Crust, New York, Pan and Custom, each with a set preheat and cook time. These come from the Ninja Artisan Quick Start and Recipe Book (UK edition), checked as of November 6, 2026. They are written for the electric Artisan oven, not the Woodfire line, so check your model number before you start.
Ninja Artisan Pizza Oven Recipes: Which Preset to Use
Each of the ninja artisan pizza oven recipes in the booklet is built around one preset: Thin Crust for a 25 cm base, New York for a 30 cm slice, Pan for a deep crust, and Custom for calzones baked at 200°C.
The control panel has a MODE button that cycles through PIZZA, BAKE, PROVE and AIR FRY. Once PIZZA is selected, the right-hand dial scrolls across the ARTISAN, THIN, NY, PAN and CUSTOM presets. Each of the ninja artisan pizza oven recipes tells you which preset to select and the time to set.
Preheat, Ready Light and Dough Prep
Wait for the READY light before you load a pizza, and bring the dough to room temperature first, because the booklet’s preheats run about 10 to 13 minutes.
Every one of these ninja artisan pizza oven recipes has a preheat step. Thin Crust needs about 13 minutes, while New York, Pan and the Custom calzones need about 10 minutes each. The READY indicator shows that the pizza stone is at the right temperature for the next cook, and the ADD FOOD and PRS STRT prompts appear once the unit is ready to load.
Dough should sit at room temperature in all of the ninja artisan pizza oven recipes. Homemade dough also needs proving time, so plan for it. The pan recipe proves dough for 20 minutes in PROVE mode before you add the sauce, which is the only proving step in the booklet’s recipes.
Recipe Specs Side by Side
The four ninja artisan pizza oven recipes differ mainly in dough weight, pizza size and cook time, so this table is the fastest way to pick a recipe that fits your oven and your dough.
| Recipe | Preset | Dough | Size | Cook time |
|---|---|---|---|---|
| Caramelized onion and goat cheese | THIN | 220 g | 25 cm, about 1.5 mm thick | 4 minutes |
| Salami, red onion and olives | NY | 220 g | 30 cm, about 3 mm thick | 8 minutes (9 minutes total in the header) |
| Detroit pepperoni pan pizza | PAN | 850 to 900 g | Bake tray | 15 minutes (16 minutes total in the header) |
| Spinach and ricotta calzone | CUSTOM at 200°C | 2 x 200 g | Two 25 cm circles, about 3 mm thick | 10 minutes |
The booklet labels the Thin Crust and New York ninja artisan pizza oven recipes as beginner recipes and the pan and calzone ones as intermediate. Start with the beginner pair, since they need less dough handling and the shortest cook times.
Thin Crust: Caramelized Onion and Goat Cheese
The quickest of the ninja artisan pizza oven recipes is the Thin Crust: a 4-minute cook on the THIN preset, using a 220 g dough ball stretched to 25 cm. If you want to mix your own base, see thin crust pizza dough for the dough side.
- 220 g fresh dough, at room temperature
- 60 g pizza sauce
- 50 g caramelized onion chutney
- 50 g goat’s cheese, crumbled
- 75 g mozzarella ball, sliced and patted dry
Install the pizza stone, select PIZZA, set THIN and the time to 4 minutes, then start preheating for about 13 minutes. On a lightly floured surface, stretch the dough by hand into a 25 cm circle about 1.5 mm thick. Spread the sauce over the base, leaving a small border, dot the chutney across it, then add the goat’s cheese and mozzarella.
When the READY light and prompts show, slide the pizza onto the hot stone with a floured peel, close the door and press START/STOP. Cook for 4 minutes, then remove the pizza with the peel and rest it for 5 minutes before cutting. For a different thin-crust topping, try this potato pizza recipe.
New York Style: Salami, Red Onion and Olives
Among the ninja artisan pizza oven recipes, the New York one, a take on New York-style pizza, uses the NY preset, a 30 cm base about 3 mm thick, and a 9-minute timer that matches the booklet’s header.
- 220 g fresh dough, at room temperature
- 60 g pizza sauce
- 30 g sliced salami
- One quarter of a large red onion, thinly sliced
- 30 g pitted olives
- 15 g grated Parmesan
- 75 g mozzarella ball, torn and patted dry
Set PIZZA to NY and the time to 9 minutes, then preheat for about 10 minutes. Stretch the dough into a 30 cm circle about 3 mm thick, spread the sauce, and top it evenly with salami, onion, olives and both cheeses. Slide it onto the stone with a floured peel and cook for 8 minutes. The method says to increase the time if you want a darker pizza.
Pan Style: Detroit Pepperoni
The pan recipe is the only one of the ninja artisan pizza oven recipes that needs a bake tray and a proving step, and it follows the same idea as classic Detroit-style pizza. It uses 850 to 900 g of dough, which is proved for 20 minutes in PROVE mode before the pizza is topped and baked on the stone.
- 1 tablespoon olive oil
- 850 to 900 g fresh homemade dough, at room temperature
- 150 g pizza sauce
- Pepperoni, as desired
- 150 g grated mozzarella
- 2 tablespoons grated Parmesan
Oil the bottom and sides of a bake tray or line it with baking parchment, then stretch the dough into the tray and cover the whole surface. Press MODE until PROVE is selected, set 20 minutes, and start proving. When proving ends, remove the tray, install the pizza stone, and close the door.
Select PIZZA, turn the dial to PAN and set 16 minutes to start preheating, which takes about 10 minutes. Spread the sauce over the dough, add pepperoni and mozzarella, then add more pepperoni on top. When the unit is ready, place the tray on the stone and cook for 15 minutes. Rest the pizza for 10 minutes before cutting.
Calzones on the Custom Preset
Calzones are a useful extra among ninja artisan pizza oven recipes, and they use the CUSTOM preset at 200°C for 10 minutes. For a conventional-oven version, see this calzone recipe. The spinach and ricotta version uses two 200 g dough balls, each rolled into a 25 cm circle about 3 mm thick, and makes two calzones.
- 2 x 200 g fresh homemade dough, at room temperature
- 4 tablespoons pizza sauce, divided
- 200 g fresh spinach, cooked and drained (or 150 g frozen, thawed and drained)
- 180 g ricotta, divided
Install the pizza stone, select PIZZA, turn the dial to CUSTOM, and set 200°C and 10 minutes. Preheat for about 10 minutes. Spread 2 tablespoons of sauce over half of each circle, leaving a 2.5 cm border, then add the spinach and ricotta. Dampen the edges with water, fold the empty side over the filling and press to seal.
Pierce the top of each calzone three times with a knife so the air can escape. When the unit is ready, slide the calzones onto the stone with a floured peel and cook for 10 minutes, increasing the time if you want a darker calzone. The booklet also gives a mozzarella version using 50 g of grated mozzarella and any toppings you like.
Margherita From a Partner Recipe
Outside the booklet, one of the ninja artisan pizza oven recipes is a third-party margherita that cooks at 370°C for 2 minutes, a much faster method than the booklet presets. PizzaExpress publishes it as a Ninja Artisan Electric Outdoor Oven recipe built on its own dough pucks.
Halve one dough puck, shape the halves into two balls and rest them for 15 minutes. Flatten each ball to 24 cm, spread 4 to 5 teaspoons of passata, and add mozzarella, oregano, black pepper and a drizzle of olive oil. Preheat the oven to 370°C, then cook each base for 2 minutes until crisp, and finish with fresh basil. The same page gives 9 to 19 minutes at 220°C for a conventional oven.
It is a restaurant chain recipe, not a Ninja one, so treat its timing as separate from the booklet presets. The full recipe is on PizzaExpress’s partner recipe page.
Cleaning After Each Bake
Let the unit and accessories cool, wipe the inside and outside with a damp, non-abrasive cloth, and return the clean, dry accessories to their slots.
The booklet says not to wash the accessories with soapy water, submerge them in water or put them in the dishwasher. The pizza stone should be scraped lightly with non-metal utensils.
Let the pizza stone cool completely first, because the booklet warns that a hot stone can crack. For general stone care, see how to clean a pizza stone. If you own the Woodfire model instead, this guide explains how to clean a Ninja Woodfire pizza oven safely.
Frequently Asked Questions
Are these ninja artisan pizza oven recipes for the Woodfire oven?
No. The ninja artisan pizza oven recipes here come from the electric Ninja Artisan Quick Start and Recipe Book. The Woodfire range is a separate product line, so check the model number on your oven and use the booklet that came with it before you follow any timing.
Can I skip preheating?
The booklet says you can skip preheat by pressing and holding the dial for four seconds, but it does not recommend it. For the ninja artisan pizza oven recipes on this page, wait for the READY light so the stone is at the right temperature before the pizza goes in.
How long does a New York pizza take?
The New York recipe takes about 10 minutes to preheat and 8 minutes to cook, while the recipe header lists 9 minutes in total. Rest the pizza for 5 minutes before slicing, and increase the time if you want a darker crust.
Do I need a pizza peel?
The booklet tip is to dust the peel with flour so the pizza slides onto the stone without sticking. The thin crust, New York and calzone ninja artisan pizza oven recipes all call for a floured peel, so it is worth having one on hand.
Start with the Thin Crust or New York recipe from these ninja artisan pizza oven recipes, since both cook in about 8 minutes or less once the stone is ready.