Inspiration Guide

Tips & Tricks
For best results with raw dough use parchment paper with flour to build
your pizza on a cutting board. Once the SearPlate is preheated, use a
wooden cutting board to slide the fresh pizza with parchment paper
onto the SearPlate. After 3-4 minutes of cook time, carefully remove the
parchment paper from the bottom of the pizza.
Refer to the Owner’s Guide for more detailed instructions on using parchment paper.
Fresh & Frozen Dough Guide
18
Thin Crust
DOUGH WEIGHT: 10 OZ | DIAMETER: 12" | THICKNESS OF DOUGH BEFORE BAKING:
1
/8"
TEMPERATURE: 500°F | TIME: 6 MINUTES
Use a rolling pin to roll dough into a 12" circle.
This will create a
1
/8" thickness that’s perfect for
a thin crust pizza.
When topping the dough with sauce, cheese,
and other toppings, leave a 1"–1
1
/2" rim around
the edge of the dough for the crust to form.
Medium Crust
DOUGH WEIGHT: 14 OZ | DIAMETER: 12" | THICKNESS OF DOUGH BEFORE BAKING:
1
/4"
TEMPERATURE: 500°F | TIME: 7 MINUTES
Use a rolling pin to roll dough into a 12" circle.
This will create a
1
/4" thickness that’s perfect for
a medium crust pizza.
When topping the dough with sauce, cheese,
and other toppings, leave a 1"–1
1
/2" rim around
the edge of the dough for the crust to form.
Thick Crust / “Dish-less Deep Dish”
DOUGH WEIGHT: 24 OZ | DIAMETER: 12”
THICKNESS OF DOUGH BEFORE BAKING:
1
/8"–
1
/4" (CENTER);
3
/4"–1" (OUTER CRUST)
TEMPERATURE: 450°F | TIME: 6 MINUTES
Use a rolling pin to roll dough into a 10" circle.
Then use your hands to push the dough in the
center down to create “a well.”
Continue pressing then pulling the well until the
circle is 12" in diameter, the outer crust is 1"–1
1
/2"
wide and
3
/4"–1" thick, and the rest of the dough in
the well is
1
/8"–
1
/4" thick.
When topping the dough with sauce, cheese, and
other toppings, top only the well.
Fresh & Frozen Pizza Guide
BEFORE YOU START MAKING YOUR FRESH PIZZA
Read directions on pages 1-6. Thaw your dough to room temperature (68°F–70°F)
for easy rolling and best results.Times and temperature are for a basic cheese pizza.
Preheat the SearPlate or this will impact evenness and cooking results.
CENTER:
1
/8"–
1
/4"
OUTER CRUST:
3
/4"–1"
Thick Crust / Deep Dish Using Pan
DOUGH WEIGHT: 24 OZ | DIAMETER: 12” | THICKNESS OF DOUGH BEFORE BAKING:
1
/2"
TEMPERATURE: 450°F | TIME: 6 MINUTES
Use a rolling pin to roll dough into a 12" circle.
This will create a
1
/2" thickness that’s perfect for
a deep-dish pizza.
Press the dough into a 10" round spring form pan
with 2" of the dough pressed up the sides of the
pan. Fill the dough with toppings as desired.
1
/2”
1
/8”
1
/4”
Purchase a pizza peel and other accessories on ninjakitchen.com/accessories.
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1
2
2
1
2
3
1
2
TIP: If you do not have a rolling pin, lightly cover the dough in olive oil and with your hands, and stretch into a 12” circle.
Frozen pizza tips
Reduce cook time by 30-50%
from box instructions. Keep an eye
on your food while it’s cooking.
TIME
Follow box
temperature
instructions.
Preheat the SearPlate in
bottom rails for even results.
Do not use wire rack.
TEMP
19
Questions? ninjakitchen.com
PREHEAT