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Pizza on a Blackstone Griddle

Griddle pizza on a Blackstone delivers blistered flatbread with bubbling cheese and a charred edge. Cook dough directly on the flat-top, then cover to melt mozzarella fast for an easy outdoor pizza night.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough Pizza dough for 4 personal rounds.
olive oil
  • 2 tbsp olive oil For oiling the griddle surface.
pizza sauce
  • 1 cup pizza sauce Use enough to spread quickly after flipping.
mozzarella cheese
  • 2 cup mozzarella cheese, shredded Shred for faster melting.
toppings
  • 1 Your choice of toppings Add after sauce so they heat while cheese melts.
fresh basil
  • 1 Fresh basil leaves Top after grilling for bright flavor.
parmesan cheese
  • 0.5 cup Grated Parmesan cheese Finish on hot pizza for salty bite.
flour for dusting
  • 2 tbsp Flour for dusting Dust dough to prevent sticking while stretching.

Equipment

  • 1 Blackstone griddle

Method
 

Preheat and prep
  1. Heat the Blackstone griddle to medium heat and brush the surface with olive oil until lightly glossy.
  2. Divide the pizza dough into 4 portions and stretch each into a thin round, dusting with flour as needed to prevent sticking.
Cook and melt
  1. Place each dough round directly on the griddle and cook 2-3 minutes until the bottom is golden and the surface looks set.
  2. Flip the crust and quickly add pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side.
  3. Cover with a dome or large pan and cook 3-5 minutes until the cheese melts and looks bubbling at the edges.
Finish and serve
  1. Remove the pizza from the griddle and top immediately with fresh basil leaves while the cheese is hot.
  2. Sprinkle grated Parmesan cheese over the top, slice, and serve.

Notes

Pro tip: keep the dough rounds thin so the edges blister quickly—if the dough sticks, add a light dusting of flour and use a quick flip. Store leftover pizza covered in the refrigerator up to 3 days; reheat on the griddle on medium for 2-3 minutes to re-crisp the base. Freezing is not recommended for best texture. For a lighter option, use part-skim mozzarella and reduce shredded cheese slightly.