Ninja Woodfire OO101EU

Terracotta EU outdoor electric oven with a 30x30 cm stone and a side pellet box. 2400 W, 40-370 C. Eight functions: Pizza, Max Roast, Gourmet Roast, Top Heat, Bake, Smoker, Dehydrate, Keep Warm. Same body as OO101UK. US OO101 is 1760 W. Outdoor only.

Max temp: 370°C in 20 min
Placement: Outdoor
Electric
Rating: -

How this oven bakes

This is a grill that can do pizza, not a deck oven. Use the stone accessory and give it a long preheat.
Give the deck the full 20 min. Air temperature lies. The stone is slower.
Plan about 3 min between pies so the floor charges again.

Specifications

Temperature range: 40°C – 370°C
Inner size: 30 cm × 30 cm
Weight: 18 kg

Pros

370 C on a 30 cm stone. Trusted Reviews and woodfire-recipes.com both bake a pizza in under 3 minutes once the stone is hot, no turning.
2400 W on 230 V. That is more element than the US OO101 (1760 W) and more than the Artisan MO201EU.
Optional pellet smoke on Pizza, Roast, Bake, or Dehydrate. Smoker mode runs 60-190 C with the same box. Pellets flavour; they do not heat.
Fits a 12-inch pie, a 3 kg chicken, or two racks of ribs. Digital presets instead of a gas flame in the wind.

Cons

370 C is the ceiling. A Neapolitan bake wants ~450 C. The engine will clamp. Bottom char is the usual owner complaint if you launch at the first beep.
Outdoor only. The manual forbids indoor use. 18 kg, 57x51x41 cm. A patio appliance, not a kitchen countertop.
Official pizza preheat is 5-25 min. r/Pizza says 15-20 min to 700 F, then ~3 min to recover. A 45 min soak shows up when people chase a hotter stone.
No air fry, no grill grate. Smoke is not available on the hottest pizza cycle. woodfire-recipes.com: this is an oven, not a Woodfire grill.

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 Woodfire OO101EU 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 on a 30 cm stone. Trusted Reviews and woodfire-recipes.com both bake a pizza in under 3 minutes once the stone is hot, no turning.
2400 W on 230 V. That is more element than the US OO101 (1760 W) and more than the Artisan MO201EU.
Optional pellet smoke on Pizza, Roast, Bake, or Dehydrate. Smoker mode runs 60-190 C with the same box. Pellets flavour; they do not heat.
Fits a 12-inch pie, a 3 kg chicken, or two racks of ribs. Digital presets instead of a gas flame in the wind.

370 C is the ceiling. A Neapolitan bake wants ~450 C. The engine will clamp. Bottom char is the usual owner complaint if you launch at the first beep.
Outdoor only. The manual forbids indoor use. 18 kg, 57x51x41 cm. A patio appliance, not a kitchen countertop.
Official pizza preheat is 5-25 min. r/Pizza says 15-20 min to 700 F, then ~3 min to recover. A 45 min soak shows up when people chase a hotter stone.
No air fry, no grill grate. Smoke is not available on the hottest pizza cycle. woodfire-recipes.com: this is an oven, not a Woodfire grill.

This is a grill that can do pizza, not a deck oven. Use the stone accessory and give it a long preheat.
Give the deck the full 20 min. Air temperature lies. The stone is slower.
Plan about 3 min between pies so the floor charges again.

Can Ninja Woodfire OO101EU bake Traditional Napoletana?

Ninja Woodfire OO101EU 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 Woodfire OO101EU 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, woodfire, 12-inch, smoker, terracotta, pellets

Bakes from this oven

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