Blackstone Pizza

Yields: 2-3 individual pizzas
Prep time: 20-30 minutes (plus dough rise time)
Cook time: 3-5 minutes per pizza

Ingredients:

For the Dough (or use store-bought)

• 1 ½ cups warm water (105-115°F)

• 1 teaspoon active dry yeast

• 1 teaspoon sugar or honey

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 2 tablespoons olive oil

• 1 teaspoon salt

For the Sauce:

• 1 (14.5 ounce) can crushed tomatoes (San Marzano if possible)

• 1-2 cloves garlic, minced

• 1 teaspoon dried oregano

• Pinch of red pepper flakes (optional)

• Salt and fresh black pepper to taste

• 1 tablespoon olive oil (for cooking sauce, optional)

For the Toppings:

• 8 ounces fresh mozzarella, torn or sliced (low-moisture part-skim shredded works too)

• Fresh basil leaves

• Olive oil for drizzling

• Your favorite additional toppings (pepperoni, mushrooms, onions, etc.)

• Cornmeal or semolina flour for dusting

Equipment:

• Blackstone griddle or similar flat top grill

• Pizza peel (essential!)

• Pizza cutter or rocking knife

• Large mixing bowl

• Small bowl

• Plastic wrap or a kitchen towel

Instructions:

1. Make the Dough (if not using store-bought):
* In a small bowl, combine warm water, yeast, and sugar/honey. Let it sit for 5-10 minutes until foamy. This activates the yeast.
* In a large bowl, combine flour and salt.
* Pour the yeast mixture and olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.
* Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
* Lightly oil the large bowl, place the dough in it, and turn to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size.
* Once risen, gently punch down the dough and divide it into 2-3 equal portions. Roll each portion into a ball.

2. Prepare the Sauce:
* Combine crushed tomatoes, minced garlic, oregano, red pepper flakes (if using), salt, and pepper in a bowl. You can lightly cook this on the stovetop with a tablespoon of olive oil for 10-15 minutes if you prefer a richer flavor, or use it uncooked for a fresher taste.

3. Prepare Your Toppings:
* Tear or slice your mozzarella. Have all your other desired toppings prepped and ready to go.
* Dust your pizza peel generously with cornmeal or semolina flour. This is crucial to prevent the dough from sticking.

4. Preheat the Blackstone Griddle:
* Turn your Blackstone griddle to medium-high heat. You want it hot enough to cook the dough quickly but not burn it. Test with a drop of water – it should sizzle immediately and evaporate. Some people prefer one burner on high and another on low to mimic a pizza oven.

5. Assemble and Cook the Pizzas:
* On your floured surface (or directly on the well-dusted pizza peel), gently stretch or roll one ball of dough into your desired pizza shape and thickness (typically 10-12 inches round). Don’t make it too thin in the center.
* Carefully transfer the dough to the hot griddle. Close the griddle lid if you have one, to help cook the top and melt the cheese.
* Let the dough cook for 1-2 minutes until the bottom is starting to get golden brown and crisp, and bubbles form on top.
* Using your pizza peel, flip the dough over.
* Quickly spread a thin layer of sauce over the cooked side, leaving a crust border.
* Add your mozzarella and any other toppings.
* Continue to cook for another 2-3 minutes, or until the cheese is melted and bubbly, and the crust is golden brown and cooked through. If you don’t have a lid, you can sometimes use a large bowl or aluminum foil dome to cover the pizza and help melt the cheese.
* Once cooked, carefully slide the pizza off the griddle onto a cutting board.
* Garnish with fresh basil leaves and a drizzle of olive oil.

6. Rest and Serve:
* Let the pizza rest for a minute or two before slicing. This helps the cheese set and prevents toppings from sliding off.
* Slice and enjoy immediately!
* Repeat with remaining dough and toppings.

Tips for Success:

• Don’t Overload: Less is more with griddle pizza. Too many toppings will make the crust soggy and harder to cook evenly.

• Keep it Moving: If your griddle has hot spots, rotate the pizza as it cooks for even browning.

• Practice Your Peel Technique: Getting the pizza on and off the griddle smoothly takes a little practice. A quick, confident jerk of the peel is key.

• High Heat is Your Friend (but watch it!): You want that initial blast of heat to crisp the bottom, but adjust as needed to prevent burning.

• Pre-cook Meats: If using sausage or bacon, pre-cook it before adding it to the pizza.

• Blackstone Pizza Oven Attachment: If you have the Blackstone pizza oven attachment, follow its specific instructions for even better results!