I remember the first time I set dough down on a hot Blackstone, the shh of the griddle and the smell of warm crust filling the backyard while kids chased each other around the picnic table, and that simple memory is how this Blackstone Pizza Recipe became our quick weekend ritual, cozy and a little smoky from the griddle.
Why You’ll Love It
This recipe works because it is forgiving, fast, and centered on real life—weekend afternoons, casual dinners, and hungry friends who do not mind a little char on the crust. It fits families who want hands-on food without fuss, it uses pantry staples, and the griddle gives a crisp exterior and blistered flavor you do not get from a home oven.
Serves 4
Prep Time: 20 minutes |
Cook Time: 8 minutes |
Total Time: 28 minutes
Ingredients
- 1 lb (450 g) pizza dough, room temperature, divided into two 8 inch rounds or one large thin crust
- 1 cup (240 g) pizza sauce or crushed tomatoes, room temperature
- 8 oz (225 g) fresh mozzarella, thinly sliced or torn
- 2 tablespoons olive oil plus extra for the griddle
- 1 handful fresh basil leaves, washed and dried
- 1 teaspoon fine sea salt
- 1 tablespoon semolina or cornmeal for dusting the peel
- Optional toppings: thinly sliced pepperoni, roasted peppers, or mushrooms as desired
Instructions
- Preheat and prep the Blackstone griddle over medium high heat until it reaches about 500°F on the surface, then lower to medium and brush a thin layer of olive oil across the cooking area.
- Stretch or roll the dough on a floured surface to about 10 to 12 inches for a thinner crust, dust the pizza peel with semolina or cornmeal to prevent sticking.
- Place the stretched dough on the peel, brush the top lightly with olive oil, then invert the peel to gently slap the dough on the oiled griddle so the underside starts to sizzle and blister, cook 60 to 90 seconds until the underside shows char spots and the edge firms.
- Use a spatula and tongs to flip the dough to cook the second side for 30 to 45 seconds, then move the dough back to the peel so the cooked side faces up. Quickly spread an even layer of sauce, top with mozzarella and any optional toppings, sprinkle with salt.
- Slide the topped pizza back onto the griddle and cover with a large metal bowl or lid if you have one to trap heat, cook 2 to 4 minutes until cheese melts and bottom is crisp and blistered, check frequently to avoid burning.
- Remove pizza to the wooden peel, scatter fresh basil leaves on top and drizzle with a little olive oil, let rest 1 to 2 minutes, then slice and serve warm.
Recipe Variations
- Classic Margherita: Use crushed San Marzano style tomatoes, fresh mozzarella, and a generous handful of basil for a simple bright flavor.
- Spicy Soppressata: Add thin soppressata or pepperoni and a light sprinkle of red pepper flakes before serving for heat.
- Veggie Griddle Pizza: Top with thinly sliced zucchini, roasted peppers, and mushrooms that have been briefly sautéed so they release little moisture on the griddle.
- Garlic Herb Olive Oil Base: Skip the tomato sauce and brush the dough with garlic infused olive oil, scatter fontina and fresh herbs for a lighter, aromatic pie.
Make Ahead: You can prepare dough up to 48 hours ahead and keep it lightly oiled and covered in the fridge, bring to room temperature before stretching. Pizza sauce keeps well in an airtight container in the fridge for up to 5 days or frozen for 3 months. Pre-slice cheese and portion toppings into labeled containers the day before for fast assembly.
Frequently Asked Questions
Can I use store bought dough for the Blackstone pizza recipe
Yes store bought dough is a great shortcut just bring it to room temperature before stretching to make it manageable and avoid tears
What temperature should my Blackstone griddle be for pizza
Aim for a surface around 450 to 500 degrees for initial sear then reduce slightly to medium so the pizza cooks through without burning the crust or toppings
How do I prevent a soggy center on the griddle pizza
Use a light layer of sauce preheat the griddle thoroughly and cook with a dome to melt cheese quickly while keeping the bottom crisp
Blackstone Pizza Recipe
This recipe works because it is forgiving, fast, and centered on real life—weekend afternoons, casual dinners, and hungry friends who do not mind a little char on the crust. It fits families who want hands-on food without fuss, it uses pantry staples, and the griddle gives a crisp exterior and blistered flavor you do not get from a home oven.
Ingredients
- 1 lb (450 g) pizza dough, room temperature, divided into two 8 inch rounds or one large thin crust
- 1 cup (240 g) pizza sauce or crushed tomatoes, room temperature
- 8 oz (225 g) fresh mozzarella, thinly sliced or torn
- 2 tablespoons olive oil plus extra for the griddle
- 1 handful fresh basil leaves, washed and dried
- 1 teaspoon fine sea salt
- 1 tablespoon semolina or cornmeal for dusting the peel
- Optional toppings: thinly sliced pepperoni, roasted peppers, or mushrooms as desired
Instructions
- Preheat and prep the Blackstone griddle over medium high heat until it reaches about 500°F on the surface, then lower to medium and brush a thin layer of olive oil across the cooking area.
- Stretch or roll the dough on a floured surface to about 10 to 12 inches for a thinner crust, dust the pizza peel with semolina or cornmeal to prevent sticking.
- Place the stretched dough on the peel, brush the top lightly with olive oil, then invert the peel to gently slap the dough on the oiled griddle so the underside starts to sizzle and blister, cook 60 to 90 seconds until the underside shows char spots and the edge firms.
- Use a spatula and tongs to flip the dough to cook the second side for 30 to 45 seconds, then move the dough back to the peel so the cooked side faces up. Quickly spread an even layer of sauce, top with mozzarella and any optional toppings, sprinkle with salt.
- Slide the topped pizza back onto the griddle and cover with a large metal bowl or lid if you have one to trap heat, cook 2 to 4 minutes until cheese melts and bottom is crisp and blistered, check frequently to avoid burning.
- Remove pizza to the wooden peel, scatter fresh basil leaves on top and drizzle with a little olive oil, let rest 1 to 2 minutes, then slice and serve warm.
Conclusion
This Blackstone Pizza Recipe is one of those approachable meals that rewards small rituals like brushing the griddle, stretching dough by hand, and sharing slices around a picnic bench, it makes weeknights feel a bit special without adding work and it encourages playful variations, so trust the process, start with a simple margherita, and enjoy the small, smoky char that only a griddle can give.
