Blackstone Pizza is the ultimate way to bring the flavors of wood-fired pizza to your backyard griddle. With its high, even heat and spacious flat top, the Blackstone makes it easy to cook pizzas with a crisp crust, gooey cheese, and toppings of your choice—without needing a traditional pizza oven.
Ingredients
- 1 ball of pizza dough (homemade or store-bought)
- 1–2 tbsp olive oil
- ½ cup pizza sauce (marinara or homemade)
- 1½ cups shredded mozzarella cheese
- Toppings of choice (pepperoni, mushrooms, bell peppers, onions, sausage, olives, etc.)
- Fresh basil or oregano (optional, for garnish)
- Cornmeal or flour (to prevent sticking)
How To Make Blackstone Pizza
- Preheat the Griddle – Heat your Blackstone griddle to medium-high (about 450°F). Lightly oil the surface.
- Prepare the Dough – Stretch or roll your pizza dough to desired thickness. Sprinkle flour or cornmeal on a pizza peel or flat surface to prevent sticking.
- Cook the Crust – Place the dough directly on the hot griddle. Cook for 2–3 minutes until bubbles form and the bottom turns golden brown.
- Flip & Top – Flip the crust, reduce the heat to medium, then spread pizza sauce, sprinkle cheese, and add toppings.
- Cover & Cook – Use a large basting dome or foil pan to trap heat, melting the cheese and cooking toppings evenly. Cook another 3–5 minutes.
- Serve – Remove pizza carefully, slice, and enjoy hot off the griddle.
You Must Know
- Use a dome: Covering the pizza ensures the cheese melts properly.
- Pre-cook heavy toppings: Meats like sausage or bacon should be cooked beforehand.
- Heat control is key: Too hot and the crust burns before cheese melts; too low and the crust stays doughy.
Topping Variations
- Classic Pepperoni – Sauce, mozzarella, and pepperoni slices.
- Veggie Supreme – Mushrooms, peppers, onions, olives, and spinach.
- BBQ Chicken – BBQ sauce, shredded chicken, red onions, mozzarella, cilantro.
- Breakfast Pizza – Scrambled eggs, bacon, cheese, and a drizzle of hot sauce.
- Margherita – Fresh mozzarella, tomato slices, basil, and olive oil drizzle.
Make It a Meal
- Side Salad – A crisp Caesar or garden salad balances the rich pizza.
- Grilled Veggies – Cook zucchini, asparagus, or peppers on the Blackstone alongside.
- Dipping Sauces – Serve with ranch, garlic butter, or marinara for dunking.
- Cold Drinks – Pair with soda, iced tea, or a chilled beer for the perfect backyard feast.
Pro Tips
- Roll dough thinner for crispy crust; keep thicker for chewy style.
- Use parchment paper for easy transfer to the griddle.
- Experiment with flavored oils (garlic oil or chili oil) brushed on crust edges.
- Keep a spray bottle of water nearby to manage flare-ups and steam cooking.
Recipe FAQs
Q: Can I use frozen pizza dough?
Yes, just thaw completely before rolling out.
Q: Do I need a pizza stone on the Blackstone?
No—cooking directly on the griddle gives great results, but you can use a pizza stone for extra crispiness.
Q: How do I keep the crust from burning?
Control heat (medium is best once toppings are added) and don’t walk away.
Q: Can I make multiple pizzas?
Absolutely! The Blackstone’s large surface lets you cook more than one at a time.
