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Pizza on a Blackstone Griddle

Pizza on a Blackstone griddle delivers personal flatbread pizzas with bubbling cheese and a charred, golden crust. Stretch-thin dough cooks fast on the flat-top, then gets topped and covered to melt the mozzarella.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough
Pizza topping base
  • 2 tbsp olive oil
  • 1 cup pizza sauce
  • 2 cup mozzarella cheese, shredded
Toppings
  • Your choice of toppings
  • Fresh basil leaves
  • Grated Parmesan cheese
  • Flour for dusting

Equipment

  • 1 Blackstone griddle

Method
 

Preheat and oil the griddle
  1. Heat the Blackstone griddle to medium heat and oil the surface so the first crust browns evenly. Watch for the oil to shimmer lightly before you cook the dough.
Stretch and par-cook the crust
  1. Divide the pizza dough into 4 portions and stretch each into a thin round, dusting with flour as needed to prevent sticking. Keep the rounds thin enough to get crisp spots as they cook.
  2. Place the dough directly on the griddle and cook for 2-3 minutes until the bottom is golden. Look for bubbles and a deep golden color at the edges.
Add toppings and melt
  1. Flip the crust and quickly add pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side. Aim to cover the surface without piling so the cheese melts evenly.
  2. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts. Use a visual check: the cheese should look fully melted and glossy with lightly charred crust spots.
Finish and serve
  1. Remove the pizza from the griddle and top with fresh basil leaves and grated Parmesan cheese. Slice and serve right away for the best melted-cheese stretch.

Notes

Pro tip: keep the dough thin and fast—after flipping, move quickly with sauce and cheese so the crust stays crisp. Store leftovers in the fridge up to 3 days; reheat on the griddle or in a hot skillet for 2-3 minutes to re-crisp. Freezing is not recommended for best texture. Dietary swap: use whole-wheat or gluten-free pizza dough if desired (cooking time may vary slightly).