Go Back

Pizza on a Blackstone Griddle

Pizza on a Blackstone Griddle delivers a thin flatbread crust with bubbling mozzarella and charred edges, made directly on the flat-top. Stretch dough rounds, par-bake, then dome-cook until the cheese melts and the toppings heat through.
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: 780
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 lb pizza dough
Sauce and cheese
  • 2 tbsp olive oil
  • 1 cup pizza sauce
  • 2 cup mozzarella cheese, shredded
  • 0.25 cup Grated Parmesan cheese
Toppings
  • 1 Your choice of toppings Use chopped pepperoni, sliced peppers, mushrooms, or cooked sausage as desired.
  • 0.25 cup Fresh basil leaves Add at the end for fresh aroma and color.
Dusting
  • 0.25 cup Flour for dusting

Equipment

  • 1 Blackstone griddle

Method
 

Prep and heat
  1. Heat the Blackstone griddle to medium heat and spread 2 tablespoons olive oil across the surface so it lightly coats the metal.
  2. Divide 1 pound pizza dough into 4 portions and stretch each into a thin round, dusting with flour for easier handling.
Par-cook and build
  1. Lay the dough rounds directly on the griddle and cook for 2-3 minutes until the bottoms are golden.
  2. Flip the crust and quickly add 1 cup pizza sauce, 2 cups shredded mozzarella cheese, and your choice of toppings to the cooked side.
Melt and finish
  1. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts and looks fully gooey.
  2. Remove each pizza from the griddle and top with fresh basil leaves and grated Parmesan cheese before slicing and serving.

Notes

For the best bubbling cheese and lighter char, keep heat at medium (not high) and don’t overload toppings—too much moisture can steam the crust. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a griddle or skillet over medium until hot. Freezing is not recommended because the crust can soften and the toppings lose texture. Dietary swap: use part-skim or low-moisture mozzarella to reduce calories while keeping good melt.