Delicious Homemade Pizza Recipe for Your Blackstone Griddle

Pizza night hits differently when it’s homemade, doesn’t it?

There’s something special about rolling out fresh dough, layering on favorite toppings, and biting into that first slice, knowing it was made right in the backyard.

If you’ve got a Blackstone griddle, you’re in for a treat!

Cooking pizza on that flat-top beauty gives it an incredibly crispy crust while keeping the inside perfectly soft and chewy.

Forget about the oven—griddling pizza adds a whole new level of flavor. Let’s get straight into the good stuff!

Why Cook Pizza on a Blackstone Griddle?

Not every pizza should come from a standard oven. The high, even heat of a Blackstone mimics the effect of a brick oven, making it perfect for an outdoor pizzeria experience.

Now, let’s move on to making the best homemade pizza on that griddle.

Blackstone Griddle Pizza Recipe

There’s something special about homemade pizza, but cooking it on a Blackstone griddle? That’s next-level delicious. The high, even heat of the griddle gives the crust a perfect crunch while keeping the inside soft and chewy.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Italian-American

Servings 2 large pizzas

Calories 280 kcal

Equipment

• Blackstone griddle (or similar flat-top grill)
• Rolling pin
• Pizza peel or large spatula
• Metal dome lid (or large metal bowl)
• Small brush (for oiling the griddle)
• Tongs (optional)

Ingredients

  

For the Dough (if making from scratch)

• 3 ½ cups all-purpose flour (or bread flour for a chewier crust)
• 2 ¼ tsp instant yeast
• 1 ½ tsp salt
• 1 cup warm water (about 110°F)
• 1 tbsp olive oil
• 1 tsp sugar

For the Pizza

• 1 cup pizza sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan (optional)
• 1 tbsp olive oil (for the griddle)
• Fresh basil leaves (for garnish)

Topping Ideas (Choose Your Favorites!)

• Classic Margherita: Fresh mozzarella, basil, tomato sauce
• Pepperoni Lover’s: Extra pepperoni, shredded mozzarella
• BBQ Chicken: Grilled chicken, BBQ sauce, red onions, cheddar
• Veggie Delight: Mushrooms, bell peppers, onions, olives
• White Pizza: Ricotta, garlic, spinach, mozzarella

Instructions

 

• Prepare the Dough (Skip if using store-bought)

  In a small bowl, mix warm water, yeast, and sugar. Let sit for about 5 minutes until foamy.

  In a large bowl, combine flour and salt. Add yeast mixture and olive oil, then mix until a dough forms.

  Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

  Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
  
• Preheat the Blackstone Griddle

  Set the griddle to medium heat (~375-400°F).

  Lightly oil the griddle to prevent sticking.
  
• Roll and Cook the Dough

  Lightly flour a surface and roll the dough into a ¼-inch thick circle.

  Carefully place the rolled-out dough onto the hot griddle. Let it cook for 2-3 minutes until bubbles form.

  Flip the dough so the cooked side faces up—this will be the topping side.
  
• Add Sauce and Toppings

  Spread a thin layer of pizza sauce on the cooked side of the dough.

  Sprinkle mozzarella cheese evenly across the pizza.

  Add your desired toppings—don’t overload, or the middle may become soggy.
  
• Cover and Cook

  Place a metal dome lid or large metal bowl over the pizza to trap heat and melt the cheese.

  Cook for 5-7 minutes, checking occasionally. If the bottom is browning too fast, lower the heat.
  
• Serve and Enjoy!

  Once the cheese is melted and bubbling, remove the pizza from the griddle.

  Let it sit for 1-2 minutes before slicing.

  Garnish with fresh basil or a drizzle of olive oil.
  

Video

Notes

Cooking Tips

• Prevent Sticking: Lightly oil the griddle and avoid overly wet dough.
• Too Crispy, Too Fast? Lower the heat slightly.
• Soggy Pizza? Roll the dough thinner and don’t overload toppings.
• Melting Issues? Always cover with a dome or metal bowl to trap heat.

Keyword Blackstone Griddle, Griddle Cooking, Homemade Pizza, Italian, Outdoor Cooking

Troubleshooting Common Pizza Mishaps

Even pros run into a few snags. Here’s how to handle them:

• Dough Sticking to the Griddle? Add a little more oil next time and ensure the dough isn’t overly wet.
• Burnt Bottom, Undercooked Top? Lower the heat and use a lid to distribute heat evenly.
• Cheese Isn’t Melting? Covering the pizza helps. If necessary, pop it under a broiler for a minute to finish it off.
• Soggy Center? Roll the dough thinner next time and avoid overloading toppings.

Pizza Variations to Try Next

Once the basics are mastered, why not experiment?

• Stuffed Crust Pizza – Roll cheese into the crust for that ooey-gooey surprise.
• Grilled Flatbread Style – Skip traditional dough and go with naan or pita for a quick, crispy version.
• Dessert Pizza – Nutella, bananas, strawberries, and a dusting of powdered sugar. Yes, please!
• Garlic Butter Crust – Brush the edges with garlic butter before cooking for extra flavor.

Fire Up the Griddle and Make Some Magic

Pizza is personal. Some love it simple, others pile on every topping imaginable. Whatever the preference, making it on a Blackstone adds an unbeatable crisp and flavor that’s hard to match indoors.

Gather the ingredients, fire up that griddle, and create something delicious. Don’t be afraid to experiment, tweak the process, and make each pizza night better than the last. Because let’s be real—every night should be pizza night!