How Do You Cook Pizza on a Blackstone Griddle?

AvatarByCynthia Crase Pizza & Flatbreads

Cooking pizza on a Blackstone griddle is an exciting way to bring the flavors of a wood-fired oven right to your backyard. Whether you’re a seasoned griddle enthusiast or a pizza lover looking to experiment, mastering this method opens up a world of crispy crusts, perfectly melted cheese, and endless topping possibilities. The Blackstone griddle’s even heat distribution and spacious surface make it an ideal tool for crafting delicious, restaurant-quality pizzas outdoors.

Using a Blackstone griddle to cook pizza combines the best of both worlds: the convenience of an outdoor grill with the versatility of a stovetop. Unlike traditional ovens or pizza stones, the griddle allows for quick temperature adjustments and a unique cooking environment that can yield a beautifully charred crust and vibrant toppings. It’s also a fantastic way to entertain guests, offering a hands-on cooking experience that’s both fun and rewarding.

In the following sections, we’ll explore the essential steps and tips for preparing, cooking, and perfecting your pizza on a Blackstone griddle. From dough preparation to managing heat and choosing the right ingredients, you’ll gain the confidence to create mouthwatering pizzas that rival your favorite pizzeria—all from the comfort of your own backyard.

Preparing the Dough and Toppings

Before placing your pizza on the Blackstone griddle, proper preparation of the dough and toppings is essential to achieve the best results. Start by choosing a dough recipe suited for griddle cooking—typically, a slightly thicker dough works better as it can withstand the direct heat without burning quickly. Roll out the dough to an even thickness, usually about ¼ to ½ inch, to ensure it cooks evenly.

When preparing toppings, consider the cooking time and moisture content. Pre-cook or partially cook toppings like sausage, mushrooms, or onions that release moisture or need longer cooking times. This prevents sogginess and ensures everything finishes cooking simultaneously. Use toppings sparingly to avoid weighing down the dough, which can hinder proper cooking.

Keep these key points in mind:

  • Use a rolling pin dusted with flour or cornmeal to prevent sticking.
  • Avoid overly wet sauces; a thin layer of sauce spreads evenly and prevents sogginess.
  • Shred or slice cheese finely for uniform melting.
  • Preheat toppings like meats or vegetables if they require longer cook times.

Cooking the Pizza on the Blackstone Griddle

Once the dough and toppings are ready, it’s time to cook the pizza directly on the griddle surface. Preheat the Blackstone griddle on medium-high heat to approximately 375°F to 400°F (190°C to 204°C). This temperature range is ideal for cooking the dough through while melting the cheese and crisping the crust.

To start:

  • Lightly oil the griddle surface with a high smoke point oil such as canola or avocado oil to prevent sticking.
  • Place the rolled-out dough on the griddle and cook the underside until it becomes golden brown and firm, about 3 to 5 minutes.
  • Flip the dough carefully using a large spatula or tongs.
  • Quickly add the sauce, cheese, and toppings to the cooked side.
  • Close the griddle lid if your model has one, or cover the pizza loosely with aluminum foil to help melt the cheese evenly.

Monitor the pizza closely, as cooking times may vary depending on dough thickness and topping moisture. Typically, the second side with toppings will take 5 to 7 minutes to cook. Check periodically to avoid burning.

Tips for Achieving a Crispy Crust and Even Cooking

Achieving the perfect crispy crust and evenly cooked pizza on a Blackstone griddle requires attention to detail and technique. Here are expert tips to enhance your cooking process:

  • Maintain consistent medium-high heat to avoid burning or undercooking.
  • Use a cast iron press or a heavy pan to gently press the pizza, ensuring even contact with the griddle surface.
  • Rotate the pizza occasionally to promote even heat distribution.
  • Avoid overloading toppings, as excess moisture can steam the dough rather than crisp it.
  • If the cheese isn’t melting fast enough, briefly close the lid or use a heat dome to trap heat.

Comparison of Cooking Methods on Blackstone Griddle

Different approaches can be used to cook pizza on a Blackstone griddle, each with unique advantages and considerations. The table below compares key methods:

Method Description Pros Cons Best For
Direct Griddle Cooking Cooking dough directly on the griddle, flipping and adding toppings mid-way. Simple, quick, crispy crust. Requires careful monitoring to avoid burning. Thin to medium crust pizzas.
Using a Pizza Stone on Griddle Placing a pizza stone on the griddle to simulate oven baking. Even heat distribution, mimics traditional oven. Longer preheat time, stone can be heavy and fragile. Neapolitan-style or artisan pizzas.
Using a Heat Dome or Lid Covering the pizza while cooking to trap heat and melt cheese. Promotes even cooking, faster cheese melting. Can cause moisture build-up if not monitored. Cheese-heavy or thicker topped pizzas.

Preparing the Blackstone Griddle for Pizza Cooking

Proper preparation of your Blackstone griddle is essential for achieving a perfectly cooked pizza with a crispy crust and evenly melted toppings. Follow these key steps to ensure optimal cooking conditions:

  • Clean the Griddle Surface: Remove any residual food particles or grease from prior use. Use a scraper and a damp cloth to clean the surface thoroughly.
  • Preheat the Griddle: Turn on the griddle to medium-high heat, aiming for a surface temperature between 375°F and 425°F. Preheating ensures even cooking and helps develop a crisp crust.
  • Oil the Surface Lightly: Apply a thin layer of high smoke point oil such as canola, avocado, or grapeseed oil. This prevents sticking without making the crust greasy.
  • Use a Pizza Stone or Steel (Optional): Placing a pizza stone or steel on the griddle can improve heat retention and distribute heat more evenly, mimicking an oven environment.

Choosing and Preparing the Pizza Dough

The foundation of any great pizza is the dough. For Blackstone griddle cooking, dough hydration and thickness significantly influence the final texture.

  • Dough Type: Use a medium hydration dough (around 60-65%) for a balance between chewiness and crispness.
  • Thickness: Roll or stretch the dough to about ¼ inch thickness to ensure it cooks through without burning the bottom.
  • Resting the Dough: Allow the dough to rest at room temperature for 15-20 minutes before cooking. This relaxes the gluten, making it easier to stretch and less likely to shrink.

Step-by-Step Process for Cooking Pizza on a Blackstone Griddle

Step Action Details and Tips
1 Place Dough on Griddle Carefully lay the stretched dough onto the preheated and oiled griddle surface.
2 Cook the Crust Bottom Allow the dough to cook for 2-3 minutes or until the bottom is golden brown and slightly firm.
3 Flip the Dough Using a large spatula or pizza peel, flip the dough to cook the other side briefly for about 1 minute.
4 Add Sauce and Toppings Quickly spread pizza sauce, cheese, and desired toppings on the cooked side.
5 Cover and Finish Cooking Cover the pizza with a large dome lid or aluminum foil to trap heat and melt the cheese evenly. Cook for an additional 3-5 minutes, monitoring to avoid burning.
6 Remove and Serve Once toppings are melted and crust is cooked through, remove the pizza with a spatula and serve immediately.

Recommended Toppings and Cooking Tips

Not all toppings perform equally well on a griddle. Consider the following guidelines for optimal results:

  • Pre-cook Moisture-Rich Ingredients: Vegetables like mushrooms, spinach, or onions should be sautéed beforehand to reduce moisture and prevent soggy crust.
  • Use Low-Moisture Cheese: Mozzarella with reduced moisture content melts better and avoids excessive water release.
  • Thinly Slice Meats: Thin slices of pepperoni, sausage, or cooked chicken work best, allowing them to heat through quickly without drying out.
  • Limit Heavy or Thick Toppings: Excessive toppings can impede even cooking and make the pizza difficult to handle.

Maintaining Temperature and Avoiding Common Pitfalls

Temperature control and timing are critical for cooking pizza on the Blackstone griddle. Here are expert recommendations to manage these factors:

  • Monitor Heat Levels: Maintain medium to medium-high heat. Excessive heat can burn the crust before the toppings are cooked, while too low a temperature results in a soggy base.
  • Use a Lid for Melting Cheese: Covering the pizza helps trap heat and melts cheese evenly without overcooking the crust.
  • Avoid Overloading the Pizza: Overloading with toppings increases cooking time and can cause uneven cooking.
  • Rotate the Pizza if Needed: If your griddle has hot spots, rotate the pizza during cooking to ensure uniform browning.

Expert Insights on Cooking Pizza on a Blackstone Griddle

Chef Antonio Ramirez (Culinary Instructor, Blackstone Cooking Academy). Cooking pizza on a Blackstone griddle requires precise temperature control to achieve a perfectly crispy crust without burning. I recommend preheating the griddle to medium-high heat and using a cast iron pan or pizza stone to evenly distribute heat. Additionally, applying a thin layer of oil before placing the dough helps prevent sticking and promotes a golden finish.

Jessica Lin (Food Scientist and Author, “Griddle Gourmet Techniques”). The key to cooking pizza on a Blackstone griddle lies in balancing moisture and heat retention. Using a lid or cover traps steam, which melts the cheese thoroughly while maintaining a crisp base. It’s also essential to monitor the dough thickness; thinner dough cooks more evenly and reduces the risk of sogginess in the center.

Mark Sullivan (Outdoor Cooking Specialist, Griddle Gear Reviews). When preparing pizza on a Blackstone griddle, I emphasize the importance of ingredient preparation and timing. Pre-cook toppings like sausage or mushrooms to avoid excess moisture on the dough. Start by cooking the dough directly on the griddle, then add sauce, cheese, and toppings before covering. This method ensures a well-cooked crust and perfectly melted toppings without overcooking any component.

Frequently Asked Questions (FAQs)

What type of dough works best for cooking pizza on a Blackstone griddle?
Use a medium-thick, hand-tossed or rolled dough that can hold toppings without becoming soggy. Pre-made pizza dough or homemade recipes with good elasticity are ideal.

How do I preheat the Blackstone griddle for cooking pizza?
Preheat the griddle to medium-high heat, around 375°F to 400°F. Allow it to heat evenly for 10–15 minutes before placing the pizza to ensure a crispy crust.

Should I use oil or flour on the griddle before cooking pizza?
Lightly oil the griddle surface with a high smoke point oil such as vegetable or canola oil. This prevents sticking and promotes an evenly browned crust.

How long does it typically take to cook pizza on a Blackstone griddle?
Cooking time ranges from 8 to 12 minutes, depending on thickness and toppings. Monitor the crust and cheese; flip the pizza if necessary to ensure even cooking.

Can I cook frozen pizza directly on the Blackstone griddle?
It is possible, but not recommended. Thaw frozen pizza first for more consistent cooking and to avoid uneven heating or a soggy crust.

What is the best way to add toppings when cooking pizza on a Blackstone griddle?
Add sauce and toppings after placing the dough on the griddle. Use moderate amounts to prevent excess moisture, which can hinder crust crispness. Add cheese last to melt evenly.
Cooking pizza on a Blackstone griddle offers a versatile and efficient way to achieve a crispy crust and evenly cooked toppings. By preheating the griddle to a medium-high temperature, using a pizza stone or directly placing the dough on the surface, and carefully managing heat distribution, you can replicate the qualities of a traditional pizza oven. Attention to dough preparation, topping selection, and cooking time are essential to ensure the pizza cooks thoroughly without burning.

Key takeaways include the importance of maintaining consistent heat, utilizing a lid or cover to trap heat and melt cheese effectively, and rotating the pizza periodically for uniform cooking. Additionally, lightly oiling the griddle surface prevents sticking and enhances the crust texture. Experimenting with different dough thicknesses and toppings can further customize the pizza to personal preferences while leveraging the Blackstone griddle’s unique cooking environment.

Overall, mastering pizza cooking on a Blackstone griddle combines technique and equipment knowledge, resulting in a delicious, restaurant-quality pizza made conveniently outdoors. With practice and attention to detail, this method can become a reliable and enjoyable addition to your outdoor cooking repertoire.

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.