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Pizza on a Blackstone Griddle

Griddle pizza on a Blackstone delivers personal flatbread pizzas with bubbling mozzarella and charred, golden crust. Stretch dough into thin rounds, cook until set, then dome-cook until the cheese melts for an outdoor pizza feel.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough
olive oil
  • 2 tbsp olive oil
pizza sauce
  • 1 cup pizza sauce
mozzarella cheese
  • 2 cup mozzarella cheese, shredded
toppings
  • 1 Your choice of toppings
fresh basil leaves
  • 0.5 cup Fresh basil leaves
parmesan cheese
  • 0.25 cup Grated Parmesan cheese
flour for dusting
  • 1 tbsp Flour for dusting

Equipment

  • 1 griddle

Method
 

Prep and preheat
  1. Heat the Blackstone griddle to medium heat, then oil the surface to prevent sticking and help browning. You should see a light sheen across the flat-top.
  2. Divide the pizza dough into 4 portions and stretch into thin rounds, dusting with flour as needed. The dough should look even and thin enough to cook through quickly.
Cook the crust
  1. Place the dough rounds directly on the griddle and cook for 2-3 minutes until the bottom is golden. Look for dry-looking bubbles and a deep golden edge.
  2. Flip the crust and quickly add pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side. Add promptly so the crust stays flexible and the cheese begins melting immediately.
Melt and finish
  1. Cover each pizza with a dome or large pan and cook for 3-5 minutes until the cheese melts. The cheese should be fully melted and glossy with a hot, steamy top.
  2. Remove from the griddle, then top with fresh basil and grated Parmesan cheese. Slice and serve while the cheese is still molten.

Notes

Cook in batches if your griddle is smaller than the pizza rounds; keep the heat at medium so the crust browns without burning. Store leftovers in the fridge up to 3 days; reheat on the griddle or in a hot oven until warmed through. Freezing is not recommended because the crust texture softens. For a lighter option, use part-skim mozzarella and reduce the cheese to about 1 1/2 cups per pizza batch.