There are nights when nothing—and I mean nothing—hits the spot like pizza. And I’m not talking about cold delivery, the kind that gets soggy in the box and barely has any cheese pull left. I’m talking about pizza that’s crisp on the bottom, gooey on top, and smells so good it makes your neighbors jealous. The kind of pizza you’d proudly serve to someone you like, but still eat alone while watching your favorite show in pajamas.
Now, what if I told you that kind of pizza is totally possible at home… with a Blackstone?
Yep. Your griddle can do more than pancakes and burgers. It can crank out the kind of pizza you dream about. And the best part? You don’t need a special pizza oven, you don’t need to toss the dough in the air like a pro, and you definitely don’t need to stress. This recipe is about delicious results without the drama.
So if you’re ready to impress your tastebuds (and maybe your friends), let’s dive into everything you need to know to master Blackstone Pizza like a total champ.
First up, let’s talk about what goes on this beauty.
What You’ll Need
This is the basic setup, and it’s totally customizable depending on what you love or what’s in your fridge.
| Ingredient | Amount | Why It’s Awesome |
|---|---|---|
| Pizza Dough | 1 ball | Homemade or store-bought. Just let it come to room temp |
| Olive Oil | 3-4 tbsp | For a crispy, golden crust. No dry dough allowed |
| Pizza Sauce | ¾ to 1 cup | Jarred or homemade. Warm it up for easier spreading |
| Mozzarella Cheese | 1 to 2 cups | Shred it fresh for meltier results |
| Italian Seasoning | ½ tsp | Adds flavor and makes you feel fancy |
| Toppings | Your call | Cooked meats, sautéed veggies, pepperoni, pineapple—no judgment |
| Fresh Basil or Parmesan | Optional | But highly recommended for finishing flair |
This is the kind of recipe that encourages creativity. Want to toss on some jalapeños? Do it. Craving that white pizza vibe with ricotta and spinach? You’re the boss here.
Tools You’ll Want
Let’s keep this simple. If you’re already cooking on a Blackstone, you probably have most of this stuff. If not, they’re easy to find.
- Blackstone griddle or another flat-top grill
- Rolling pin (or your hands, if you’re brave)
- Pizza peel or a large spatula
- Melting dome (or a big stainless steel bowl)
- Tongs
- Cheese grater
- Infrared thermometer (helpful but not mandatory)
These tools make the job easier but don’t overthink it. The most important thing is that your griddle is hot, your dough is rested, and you’re ready to move quickly once the pizza hits the surface.
Let’s Talk Dough
You can use any dough you love. Store-bought from the deli section? Great. Frozen dough that’s been defrosted overnight? Awesome. Your own sourdough blend that took 48 hours? Love that for you.
Just make sure it’s room temperature before you start shaping it. Cold dough is harder to stretch and more likely to tear. You don’t want to fight your food before it becomes food.
Once it’s relaxed, dust it with a little flour and stretch it into a rough 10- to 12-inch circle. If it looks a little weird and lopsided, congratulations: you just made it rustic.
How to Make Blackstone Pizza Like a Pro
Step one: Preheat your griddle
Get it to about 450–500°F. If you’ve got an infrared thermometer, now’s the time to use it. If not, just give the griddle 10–15 minutes on medium-high and sprinkle a little water on the surface—it should dance and evaporate quickly.
Step two: Lightly brush both sides of your dough with olive oil
Don’t skip this step. It prevents sticking and gives your crust that golden, crisp texture. Sprinkle one side with Italian seasoning for a little flavor boost.
Step three: Place your dough on the griddle seasoned side down
It’ll start sizzling immediately. Let it cook for 2–3 minutes until the bottom starts to firm up and turns a golden color. Flip it with a spatula.
Step four: Once flipped, work fast
Spread your warm pizza sauce across the top. Sprinkle your shredded cheese generously. Layer on your pre-cooked toppings. Don’t pile it too high—you want even melting.
Step five: Cover with your melting dome
This traps the heat and acts like a mini oven, helping the cheese melt and everything meld together. Cook for another 2–4 minutes. If the bottom is cooking too fast, just slide the pizza to a cooler part of the griddle.
Step six: Once the cheese is melted and bubbly, and the bottom is perfectly crisp, remove from heat
Add fresh basil, a little parmesan, garlic powder, or whatever makes you happy.
Then slice and serve. Immediately. No time to admire it too long—it’s best hot.
Pro Tips to Make You Feel Like a Pizza Genius
- Use fresh dough that’s been rested. It stretches easier and cooks more evenly.
- Cook your toppings first. Nobody wants raw sausage on their pizza. Sauté your veggies and meats while the griddle heats up.
- A melting dome is magic. It turns your flat griddle into an oven. Don’t skip it.
- Don’t overload the toppings. You want balance, not a pizza avalanche.
- Move fast. Once that dough hits the heat, the clock is ticking. Have everything prepped and within reach.
Smart Swaps and Easy Variations
| Try This Instead Of This | Why It Works |
|---|---|
| Cauliflower crust | Traditional dough |
| BBQ sauce | Tomato sauce |
| Vegan cheese | Mozzarella |
| Flatbread | Dough |
| Roasted veggies | Meat toppings |
Make Ahead Tips That Save Time
Pre-cook all your toppings earlier in the day or even the night before.
Shred your cheese and keep it in the fridge in a covered bowl or zip-top bag.
Roll out your dough and store it between layers of parchment paper until you’re ready to cook.
Warm your sauce in a small saucepan while the griddle preheats.
What About Leftovers?
Let slices cool completely before storing.
Layer them in an airtight container with parchment or paper towels between slices.
Keep them in the fridge for up to four days.
Reheat on the Blackstone or in an air fryer for the best texture.
Avoid microwaving if you can. It’ll make your perfect crust turn sad and floppy. And that’s not how we roll.
Nutrition Breakdown (Per Slice, Average)
| Nutrient | Amount |
|---|---|
| Calories | 300–350 |
| Protein | 15g |
| Carbs | 35g |
| Fat | 12g |
Want a lighter version? Use less cheese, go heavy on veggies, or try a cauliflower crust.
Want more protein? Add grilled chicken, turkey pepperoni, or even scrambled egg for a breakfast version.
Pair It Like a Pro
Crisp romaine salad with a tangy vinaigrette.
Garlic green beans or grilled zucchini.
Bubbly water with lemon, or go bold with a cold beer.
And for dessert? A griddle-made s’mores flatbread or cinnamon sugar naan. You’re welcome.
Got Questions? Let’s Answer a Few
Can I use naan or flatbread instead of dough?
Absolutely. They cook faster and make great quick lunches or snacks.
What if I don’t have a melting dome?
Use a metal mixing bowl or even a foil roasting pan. Anything that traps heat works.
Do I need to flip the dough before adding toppings?
Yes. That’s how you get that golden, crispy underside before layering on the good stuff.
Can I freeze these pizzas?
You can freeze the dough and pre-cooked toppings. But the finished pizza is best enjoyed fresh.
Do I need to use oil on the griddle?
Yes. A little olive oil prevents sticking and gives that golden finish. Don’t skip it.
Wrap Up
Making pizza on the Blackstone is one of those things that sounds fancy but ends up being crazy doable. It’s fast, fun, and honestly kind of addictive. Once you try it, you’re going to wonder why you ever settled for takeout in the first place.
So give it a shot. Stretch some dough, throw on your favorite toppings, and create your own pizza night tradition. And hey, if you try this recipe, let me know how it goes. Drop a comment. Share your favorite toppings. Ask a question. I’d love to hear from you.
Because if there’s one thing better than eating amazing pizza, it’s talking about it with someone who gets it.
