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.
Prep Time
15minutes mins
Cook Time
10minutes mins
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.
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.
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.
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.
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.
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.
