Homemade pizza in the Ninja Crispi Pro

I make my Ninja Crispi pizzas in the Crispi Pro, in Bake mode: the basic Crispi has neither this mode nor a temperature setting. In the 2.3 L container, the dough forms a disc of about 20 cm, enough for two generous slices.

It all comes down to one move: the dough cooks alone first, then I turn it halfway through cooking before adding the toppings. The side that browned first becomes the bottom, and it stays crispy until the last bite.

Homemade pizza in the Ninja Crispi Pro

Recipe by Marion LundCourse: Main courseCuisine: ItalianDifficulty: Easy

Servings

1-2

people

Prep

10

minutes

Cook

11

minutes

Total time

21

minutes

A thin 20 cm pizza in the Crispi Pro: the dough cooks alone in Bake at 185 °C, then you turn it over and add toppings for the final 6 minutes.

Ingredients

• 150 g pizza dough (store-bought or homemade)

• 1 tsp olive oil

• 3 tbsp thick tomato sauce

• 60 g mozzarella in small cubes, well-drained

• 6 thin slices of pepperoni or chorizo

• 1 pinch dried oregano

Instructions

• Take the dough out of the fridge a little in advance, then roll it out into a roughly 20 cm disc, nice and even. Prick it with a fork all over the surface.
• Place the crisper plate in the 2.3 L container, put the dough on it and brush it with olive oil on both sides.
• Place the base in the upper position and insert the container into the station. Select Bake, 185 °C, 11 minutes and start cooking.
• When the display shows 6 minutes, pull the container out: cooking pauses automatically. Turn the dough with silicone-tipped tongs, browned side down.
• Spread the sauce, distribute the mozzarella and oregano, then lay the pepperoni on top of the cheese. Leave to rest for 1 minute out of the station.
• Put the container back in the station: cooking resumes. The pizza is ready when the edges are golden and the cheese is bubbling, which you can see through the glass.

Mushroom and scamorza bianca pizza

Replace the tomato sauce with 2 tablespoons of ricotta, with thinly sliced button mushrooms and cubed smoked scamorza. The cooking does not change: dough alone, turned 6 minutes before the end, then topped.

Bake at 185 °C, only on adjustable models

This pizza is made in Bake mode, set to 185 °C. I base the cooking on the flatbread recipe in the Crispi Pro guide: a 20 cm dough disc in the 2.3 L container, 11 minutes, turned when 6 minutes remain.

• Crispi Pro and Pro 5 modes: Bake 185 °C, 11 minutes, 2.3 L container, base in the upper position.
• Basic Crispi: no Bake mode and no temperature setting, so this pizza cannot be made in it. It does, however, reheat the slices.

No preheating: the dough goes into the cold container and the 11 minutes count from the start.

Turning the dough for a crispy bottom

In the Crispi Pro, heat comes from above: the base is there precisely to lift the container closer to the heating element. A pizza topped from the start stays pale and soft underneath, shielded by the sauce.

Cooked alone first, the side facing the heat browns and firms up. Once turned, it becomes the crispy bottom of the pizza, and the topping cooks during the last 6 minutes.

Roll out the dough thinly and evenly: a thick edge remains doughy when the centre is already cooked. Pricking with a fork also prevents the dough from puffing up into a large bubble during the first phase.

Keeping the cheese in place, then reheating leftovers

When cooking resumes, the hot air blows hard for a brief moment and can blow away finely grated cheese. Hence the diced mozzarella, the pepperoni laid on top, and the minute of resting out of the station: the cheese starts to melt on the hot dough and sticks to it.

Leftovers are kept in the fridge in the container, closed with its storage lid, once the pizza has cooled.

To reheat them, I use Recrisp mode. On the basic Crispi: crisper plate in place, preheat empty for 5 minutes, then 5 to 12 minutes, until the slice is hot through.

Pepperoni, chorizo or mushroom bianca: which topping do you put on your pizza first?

Frequently asked questions

Can you make this pizza with the basic Crispi?

No, not this one: the basic Crispi has neither Bake mode nor a temperature setting, and nothing gives a reliable setting for raw dough in it. It does, however, reheat slices well in Recrisp mode.

Do I need parchment paper under the dough?

No. Oiled on both sides, the dough turns over without sticking to the crisper plate. Parchment paper is allowed in the Crispi Pro containers, never in those of the basic Crispi.

How much dough for the 2.3 L container?

About 150 g of pizza dough, for a 20 cm disc that lies flat on the crisper plate. With more dough, the base becomes too thick to cook in 11 minutes.

Store-bought or homemade dough?

Both work. Store-bought, pre-rolled dough can be cut into a 20 cm disc; homemade dough must have finished rising before being rolled out.