Ninja Artisan MO201EU

Black/grey EU outdoor electric pizza oven with an air-fry basket and a window in the door. 1760 W, 30-370 C. Pizza, Bake, Air Fry, Prove. 30x30 cm stone. Five pizza presets. No pellet smoker. Lighter and cheaper than the Woodfire OO101EU, same 370 C pizza ceiling.

Max temp: 370°C in 18 min
Placement: Outdoor
Electric
Rating: -

How this oven bakes

Use the supplied pizza stone for Pizza mode. Follow the preheat prompt before launching; the oven also has Bake, Air Fry and Prove functions.
Wait about 3 min between pies. Launching on a spent stone is how the second pizza comes out pale.
Give the deck the full 18 min. Air temperature lies. The stone is slower.

Specifications

Temperature range: 30°C – 370°C
Inner size: 30 cm × 30 cm
Weight: 11.9 kg

Pros

370 C Artisan preset on a 30 cm stone, no-turn pies in about 3 minutes once hot. Same pizza ceiling as the heavier Woodfire, 6 kg less on the bench.
Air fry basket in the same box. Bake and Prove (30 C) sit next to pizza, so sides and dough do not need a second appliance.
Door window and interior light. You watch the pie instead of opening the chamber and dumping heat.
11.9 kg unboxed (Euronics). Peel, stone, tray, and air-fry basket are in the carton. Weather-resistant shell, cover still recommended.

Cons

1760 W. It is the US Woodfire's wattage, not the 2400 W EU Woodfire. Heat-up and recovery will trail OO101EU on a cold night.
370 C is still not Neapolitan 450 C. No independent stone thermometry yet. Treat 18 min heat-up as medium confidence.
Outdoor only, 12-inch pies only. No pellet smoke. If you bought this for Woodfire flavour, you bought the wrong Ninja.
EU listing is 4 functions (Pizza, Bake, Air Fry, Prove). US MO201 adds Broil and Warm. Do not expect those extra modes on MO201EU.

How the calculator uses this oven

Temperature and bake time. It reaches 370°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 370°C on the deck for about 120 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone, and you can switch it to a biscotto.
Hydration for this oven. The bake runs longer than Traditional Napoletana wants, so the calculator recommends 61–65% hydration here, against the style's usual 58–65%.
Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

Ninja Artisan MO201EU pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 370°C air, 370°C on the baking surface, and about 110 sec–2m 35s. These are model estimates for this oven, not manufacturer specifications.

370 C Artisan preset on a 30 cm stone, no-turn pies in about 3 minutes once hot. Same pizza ceiling as the heavier Woodfire, 6 kg less on the bench.
Air fry basket in the same box. Bake and Prove (30 C) sit next to pizza, so sides and dough do not need a second appliance.
Door window and interior light. You watch the pie instead of opening the chamber and dumping heat.
11.9 kg unboxed (Euronics). Peel, stone, tray, and air-fry basket are in the carton. Weather-resistant shell, cover still recommended.

1760 W. It is the US Woodfire's wattage, not the 2400 W EU Woodfire. Heat-up and recovery will trail OO101EU on a cold night.
370 C is still not Neapolitan 450 C. No independent stone thermometry yet. Treat 18 min heat-up as medium confidence.
Outdoor only, 12-inch pies only. No pellet smoke. If you bought this for Woodfire flavour, you bought the wrong Ninja.
EU listing is 4 functions (Pizza, Bake, Air Fry, Prove). US MO201 adds Broil and Warm. Do not expect those extra modes on MO201EU.

Use the supplied pizza stone for Pizza mode. Follow the preheat prompt before launching; the oven also has Bake, Air Fry and Prove functions.
Wait about 3 min between pies. Launching on a spent stone is how the second pizza comes out pale.
Give the deck the full 18 min. Air temperature lies. The stone is slower.

Can Ninja Artisan MO201EU bake Traditional Napoletana?

Ninja Artisan MO201EU reaches at most 370°C, below the roughly 419°C needed for a traditional 60–90 second Napoletana bake. Raising hydration within your flour's capacity can still produce a crisp pizza with Neapolitan character.

Calculate ingredients for Napoletana dough

Can Ninja Artisan MO201EU bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

outdoor, electric, ninja, artisan, 12-inch, air-fryer, window

Bakes from this oven

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