I still remember the first time I slid a pizza onto my Blackstone griddle and watched the bottom blister into a golden, slightly charred crust while the cheese on top turned glossy and gooey. This method turns a simple pizza night into something quick, slightly rustic, and reliably delicious. It’s perfect for weeknights, backyard gatherings, or any moment you want pizza without heating a traditional oven. If you’re in the mood for a sweet twist afterward, try the playful dessert idea in this cinnamon sugar pizza crescent rolls recipe I like to use as an encore: cinnamon sugar pizza crescent rolls.

What makes this recipe special

Cooking pizza on a Blackstone griddle gives you a crisp, slightly charred bottom that’s hard to replicate in a home oven. The direct contact with the hot steel produces superior browning and a satisfyingly chewy edge, while the covered top traps heat so toppings melt without burning the crust. It’s also a flexible technique—thin-crust lovers and thicker-dough fans both get results with only small timing tweaks.

“We made this for a family cookout and everyone loved the crispy bottom and that fresh-grilled flavor. Fast, simple, and fun to customize.”

The cooking process explained

Step-by-step overview: preheat the griddle to medium, roll and dust the dough, oil the surface, cook one side until it browns, flip and top the cooked side, cover and finish until cheese is bubbly. Expect about 8 to 10 minutes total cook time once the griddle is up to temperature. This approach is fast, forgiving, and perfect if you like to customize each pie as you go.

What you’ll need

• Pizza dough (homemade or store-bought)
• Olive oil for the griddle and a light brush on the dough
• Pizza sauce (your favorite jarred sauce or homemade)
• Shredded mozzarella cheese (or a blend)
• Toppings of choice: pepperoni, bell peppers, onions, mushrooms, olives, etc.
• Flour for dusting the work surface and dough

Notes: Use room-temperature dough for easier stretching. If you want a sharper flavor, swap some mozzarella for provolone or a sprinkle of parmesan after cooking.

How to prepare it

1. Preheat the Blackstone over medium heat for 5 to 10 minutes so the surface is evenly hot. Medium is roughly 325 to 375 degrees Fahrenheit, though exact temps vary by model.
2. Lightly flour your countertop and roll or stretch the dough to your preferred thickness. Thin crust takes less time, thick crust needs a bit more.
3. Drizzle a little olive oil on the griddle and spread it with a spatula to coat the cooking area. This helps prevent sticking and encourages browning.
4. Place the stretched dough directly on the oiled griddle. Let it cook untouched for 2 to 3 minutes, watching for the underside to turn golden and develop small brown spots.
5. Carefully flip the dough using a large spatula. On the cooked side, spread a thin, even layer of pizza sauce. Be conservative with sauce to avoid sogginess.
6. Sprinkle shredded mozzarella and arrange your chosen toppings evenly. Avoid overloading the pie; heavy toppings slow cooking and can make the crust soggy.
7. Cover the pizza with a lid, inverted sheet pan, or large metal bowl to trap heat, then cook another 3 to 5 minutes until the cheese is melted and bubbly and the crust is cooked through.
8. Remove the pizza with a wide spatula, transfer to a cutting board, slice, and serve hot.

Serving suggestions

Best ways to enjoy it: slice into wedges and serve hot, with a drizzle of olive oil or a handful of fresh basil on top. Offer a simple green salad or roasted vegetables as a side for a balanced meal. For a fast, satisfying combo, pair with a light pasta; for example, a quick carbonara-style plate works well as an easy, comforting accompaniment: authentic carbonara recipe. For parties, set up a toppings station so guests can personalize mini pizzas as you cook.

Storage and reheating tips

Keep leftovers in an airtight container in the refrigerator within two hours of cooking. Stored properly, pizza will stay good for 3 to 4 days. To reheat, place slices on the griddle or in a skillet over medium heat for a few minutes so the crust crisps again and the cheese melts. You can also reheat in a preheated oven at 375 degrees Fahrenheit for 8 to 10 minutes. For longer storage, freeze cooled slices individually on a tray, then bag them; use within one month. Thaw in the refrigerator before reheating for best texture.

Pro chef tips

• Use room-temperature dough to stretch easier and achieve a better rise on the griddle.
• Keep the griddle evenly oiled, but not greasy; excess oil causes flare ups and soggy spots.
• If cooking multiple pizzas, maintain medium heat and rotate positions so each pie cooks evenly.
• For an extra-crisp bottom, press lightly on the edges with a spatula during the initial cook.
• Avoid piling on wet veggies directly from the fridge; pat them dry to reduce steam and sogginess.

Creative twists

• Margherita: use crushed tomatoes, fresh mozzarella, and basil for a classic profile.
• Veggie supreme: roast bell peppers and mushrooms beforehand to concentrate flavor.
• White pizza: skip the tomato sauce and use olive oil, garlic, ricotta, and mozzarella.
• Gluten-free: use a pre-made gluten-free dough and lower the cooking time slightly to avoid burning.
• Make mini personal pizzas by dividing dough into small rounds; they cook faster and are great for parties.

Common questions

How long does preheating the Blackstone take?

Preheat 5 to 10 minutes on medium. The surface should be hot enough to brown dough in 2 to 3 minutes. If you have an infrared thermometer, aim for about 325 to 375 degrees Fahrenheit.

Can I use store-bought dough or pre-baked crusts?

Yes. Store-bought dough works well; bring it to room temperature before stretching. Pre-baked crusts can be finished on the griddle to add char and crisp the bottom, but reduce cook time since they’re already partially cooked.

How do I prevent a soggy crust?

Par-cook the dough on the griddle before adding sauce and toppings, use a thin layer of sauce, avoid overly wet toppings, and cover only long enough for cheese to melt. High heat and a short covered finish help evaporate moisture.

Is it safe to cook directly on the griddle with olive oil?

Yes, as long as you don’t overheat the oil beyond its smoke point. Use moderate amounts of oil and monitor heat. Keep a spray bottle of water nearby for small flare ups and practice safe handling with heat-resistant tools.

Can I make multiple pizzas at once on the griddle?

You can, depending on the griddle size. Work in batches so each pizza has enough room and you can keep an eye on browning. Rotate positions to ensure even cooking across the surface.

Griddle Pizza

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Delicious homemade pizza cooked on a Blackstone griddle for a crisp, charred crust and gooey toppings.

• Prep Time: 10 minutes
• Cook Time: 8 to 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• Pizza dough (homemade or store-bought)
• Olive oil for the griddle and brushing on the dough
• Pizza sauce (your favorite jarred or homemade)
• Shredded mozzarella cheese (or a blend)
• Toppings of choice (pepperoni, bell peppers, onions, mushrooms, olives, etc.)
• Flour for dusting the work surface and dough

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Instructions

1. Preheat the Blackstone griddle over medium heat for 5 to 10 minutes.
2. Lightly flour your countertop and roll or stretch the dough to your preferred thickness.
3. Drizzle olive oil on the griddle and spread to coat the cooking area.
4. Place the stretched dough on the oiled griddle and cook untouched for 2 to 3 minutes until golden.
5. Flip the dough, spread pizza sauce on the cooked side, and sprinkle cheese and toppings.
6. Cover the pizza and cook another 3 to 5 minutes until cheese is bubbly and crust is cooked through.
7. Remove the pizza, slice, and serve hot.

Notes

Use room-temperature dough for easier stretching. For a sharper flavor, swap some mozzarella for provolone or add parmesan after cooking.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 4g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 25mg