Go Back

Pizza on a Blackstone Griddle

Griddle pizza made on a flat-top Blackstone with bubbling cheese, fast-melting toppings, and a charred-golden crust. Stretch thin rounds, toast the dough, then dome-cook until the cheese melts for easy outdoor pizza night.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough
Griddle base
  • 2 tbsp olive oil
Sauce & cheese
  • 1 cup pizza sauce
  • 2 cup mozzarella cheese, shredded
Toppings & finishing
  • 1 Your choice of toppings Use vegetables, pepperoni, or cooked meats as desired.
  • 1 Fresh basil leaves
  • 1 Grated Parmesan cheese
Dough prep
  • 1 Flour for dusting

Equipment

  • 1 Blackstone griddle

Method
 

Heat and oil the griddle
  1. Heat your Blackstone griddle to medium heat, then oil the surface with olive oil so the dough won’t stick.
  2. Keep the griddle at medium heat while you portion and stretch the dough.
Stretch, toast, and flip
  1. Divide pizza dough into 4 portions and stretch each into a thin round, dusting with flour for easier handling and less sticking.
  2. Place dough rounds directly on the griddle and cook for 2-3 minutes, until the bottom is golden and set.
  3. Flip each crust and quickly add pizza sauce, shredded mozzarella cheese, and your choice of toppings to the cooked side.
Melt the cheese
  1. Cover each pizza with a dome or large pan and cook for 3-5 minutes on medium heat until the cheese melts and looks bubbling.
Finish and serve
  1. Remove pizzas from the griddle and top with fresh basil leaves and grated Parmesan cheese.
  2. Slice and serve immediately while the crust is crisp and the cheese stays gooey.

Notes

For the best bubbling, add toppings promptly right after flipping so the crust doesn’t overcook before the cheese melts. Store leftovers covered in the fridge up to 3 days; reheat on the griddle or in a hot oven for a few minutes to regain crisp edges. Freezing is not recommended for this griddle crust. Vegetarian swap: choose mushrooms, bell peppers, and onions instead of meat toppings.