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Pizza on a Blackstone Griddle

Griddle pizza on a Blackstone delivers bubbling cheese and a charred, golden crust using thin flatbread rounds. This easy pizza method makes personal pizzas fast—cook, flip, top, dome, and melt.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough
Olive oil
  • 2 tbsp olive oil
Pizza sauce
  • 1 cup pizza sauce
Mozzarella cheese
  • 2 cup mozzarella cheese, shredded Shred for faster melting.
Toppings
  • 1 Your choice of toppings Use vegetables, pepperoni, or cooked meats; keep toppings not too wet.
Fresh basil
  • 1 Fresh basil leaves
Parmesan cheese
  • 0.25 cup Grated Parmesan cheese
Flour for dusting
  • 2 tbsp Flour for dusting

Equipment

  • 1 Blackstone griddle

Method
 

Prep and preheat
  1. Heat the Blackstone griddle to medium heat and oil the surface to prevent sticking. The surface should look glossy, not dry.
  2. Divide the pizza dough into 4 portions and stretch each into thin rounds, dusting with flour as needed. Stop when the dough is thin enough to cook quickly without tearing.
Cook the crust
  1. Place the dough rounds directly on the griddle and cook for 2-3 minutes until the bottom is golden. Look for set bubbles and crisp edges.
  2. Flip the crust and quickly add the pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side. Work fast so the cheese starts melting immediately.
Melt cheese and finish
  1. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts. You should see bubbling and a soft, stretchy melt.
  2. Remove from the griddle and top with fresh basil and grated Parmesan cheese. Slice and serve right away for the best texture.

Notes

For the quickest melt and best char, stretch rounds as thin and even as possible and keep toppings from being watery (especially if using fresh tomatoes). Store leftover cooked pizza in the refrigerator up to 3 days; reheat on the griddle or in a hot oven until warmed through. Freeze assembled, uncooked pizzas is not recommended; freeze cooked slices up to 1 month and reheat until hot. For a lighter option, use part-skim mozzarella and a thinner topping layer.