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Freshly Baked Pizza on A Blackstone Pizza Oven with A Crispy, Bubbly Crust

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
Cook Time 10 minutes
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.
    Hands Pressing Down on A Ball of Pizza Dough on A Floured Wooden Surface
  • 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.
    Hands Shaping and Stretching Pizza Dough on A Floured Wooden Surface
  • 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.
    Hands Adding Sliced Red Onions to A Pizza with Sauce, Cheese, Pepperoni, and Mushrooms on A Floured Wooden Surface
  • 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.
    A Freshly Baked Pizza with Bubbling Cheese and Charred Crust Is Being Removed from A Blackstone Pizza Oven Using a Pizza Peel
  • 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.
    A Freshly Cooked Pizza Is Being Sliced on A Wooden Cutting Board Using a Pizza Cutter

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