Use and Care Manual

When working with
gluten-free dough, use cornmeal
to help prevent sticking to the
counter or Pizza Peel.
If your dough is too crumbly,
add about 1 Tbsp water and
work it into the dough until it
comes together.
If your dough is too wet or
batter-like, add about 1 Tbsp
flour until it turns into a more
workable dough.
To enhance crust
browning of gluten-free pizza,
brush the dough lightly with
olive oil before cooking.
If cooking pizza below 500°F,
bake the dough separately
for about 5 mins. Then add
toppings and finish baking.
GLUTEN-FREE PIZZA TIPS
PIZZA MAKING TIPS & TRICKS
CHOOSE YOUR SLICE
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ARTISAN PIZZA MAKER
ARTISAN PIZZA MAKER
Baked in a deep dish or pan with a
thick, chewy crust. Think Sicilian or
Chicago Deep Dish.
PAN PIZZA
Turn your favorite packaged pie
into a gooey masterpiece
in minutes.
FROZEN
Thin, stretched pizza with a
crispy crust. A pizzeria staple.
THIN CRUST
A chewy, puy crust that’s
spotted with crispy bubbles.
Artisan in every way.
NEAPOLITAN
Large, hand-tossed pizza with
light browning and a foldable,
chewy crust.
NEW YORK
While unit is preheating, flour
a clean, dry, flat surface (such
as a countertop), then use
your hands or a rolling pin to
stretch out the dough. As you
stretch or roll out the dough,
add more flour as needed to
prevent sticking.
Make sure dough is not stuck to
the countertop (add more flour
under dough if it is). Then top
it in this order: sauce (spread
evenly, leaving a border), cheese,
meats and/or veggies (don’t
overdo it—use a moderate
amount of toppings to prevent a
soggy, undercooked pizza).
Flour the Pizza Peel, then
gently slide it under the
pizza and give it a couple
hearty shakes. Bring it
directly to the oven.
DOS AND DOUGH-N’TS
The Pizza Peel, dough,
and toppings should be at
room temperature. Dough is
easiest to stretch and slide o
the peel at room temperature.
Ensure there are no holes in the
dough, as the sauce can leak
through and cause the pizza to
stick to the peel.
If the dough sticks to the Pizza
Peel, use a quick back and forth
motion to release it. The pizza’s
momentum will help it move
forward so you can slide it o
the peel onto the Pizza Stone.
PIZZA PEEL TIPS
NOTE: Do not leave your
dough on the peel for an
extended time before cooking.
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Questions? ninjakitchen.com
Create your own presets, perfect for
calzones. For an 11"x6" calzone, set
temp to 400°F and cook 10–14 mins.
CUSTOM