Pizza on the Blackstone

If you’re looking to transform your backyard meals, making pizza on a Blackstone griddle is a game-changer. This method provides a crispy crust that’s hard to achieve in a regular oven. With the right dough, sauce, and toppings, your griddle pizza can rival any pizzeria slice.

Sizzling pizza cooks on the hot blackstone griddle, with bubbling cheese and golden crust, surrounded by the aroma of savory toppings

To get started, preheat your griddle to medium heat, around 350°F. Spread some oil and sprinkle cornmeal on your dough. This helps create that perfect crispy bottom. Flip the dough after 3-5 minutes to cook both sides evenly.

Once both sides are browned, it’s time to add your toppings. For the best results, put the cheese on first to prevent the bread from getting soggy. Cover the pizza to help the toppings cook properly and ensure everything is deliciously melted.

Preparing the Perfect Pizza Dough

Dough is rolled out on a floured surface. Ingredients are spread on top before being placed on a hot griddle

To achieve the best homemade pizza crust, you need to focus on key steps such as selecting the right ingredients and giving your dough enough time to rise. Your pizza’s texture and flavor depend on these crucial details.

Choosing Your Flour

Selecting the right flour is vital for pizza dough. All-purpose flour works well for its balance of protein content, leading to a chewy texture. If you prefer a crisper crust, bread flour is a better choice due to its higher protein levels.

For an authentic Italian touch, 00 flour offers a fine, soft texture, resulting in a light and airy crust. Keep in mind that each type of flour absorbs water differently, so adjust your ingredients as needed to get the right consistency.

Mixing and Kneading

Accurate ingredient ratios are important for consistent results. Typically, you’ll need:

  • 3 1/2 cups of flour
  • 1 1/2 cups of water
  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 2 teaspoons of yeast
  • 2 tablespoons of olive oil

Mix the dry ingredients first, then gradually add water and olive oil. Use a stand mixer with a dough hook for convenience, or mix by hand if you prefer.

Once combined, knead the dough for about 8-10 minutes. Proper kneading develops the gluten, which gives the dough its elasticity. When the dough is smooth and elastic, it’s ready for the next step.

Dough Rising and Proofing

After kneading, place the dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature. This typically takes 1-2 hours, depending on the ambient temperature.

For a richer flavor, you can proof the dough in the refrigerator for 24-48 hours. This slow fermentation enhances the dough’s taste and creates a complex flavor profile.

Once it’s doubled in size, punch down the dough to release the gases and let it rest for 10 minutes before shaping it.

Rolling Out the Dough

Before rolling out the dough, sprinkle some flour on a clean surface to prevent sticking. Divide the dough according to the size of the pizzas you plan to make.

Using a rolling pin or your hands, gently stretch the dough from the center outward. Aim for an even thickness, typically about 1/4 inch. If you like a thicker crust, leave it a bit thicker.

To keep the dough from springing back, let it rest for a few minutes during rolling. Once the dough is evenly stretched, it’s ready for your Blackstone griddle.

Mastering the Griddle Pizza Technique

Sizzling pizza cooks on the hot blackstone griddle, bubbling cheese and crispy crust. Steam rises as the savory aroma fills the air

To make the best pizza on a Blackstone griddle, you need the right setup, toppings, tools, and serving tips. This guide covers essential steps to help you achieve perfect results every time.

Setting Up Your Blackstone Griddle

Start by preheating your Blackstone griddle to medium heat, about 350°F. Apply a thin layer of olive oil to the cooking surface to prevent sticking. For an even cook, use a temperature gun to ensure consistent heat across the griddle. Place a pizza stone on the flat top to help mimic a traditional pizza oven environment. Allow the stone to heat up along with the griddle.

Topping and Cooking the Pizza

Prepare your pizza dough on a clean, floured surface. Shape it to your desired thickness and sprinkle cornmeal on the bottom to prevent sticking. Once the stone is hot, use a pizza peel to place the dough on the stone. Cook for 3-5 minutes until the bottom is golden brown. Flip the dough and begin adding your sauce, cheese, and toppings like pepperoni, sausage, onions, and bell peppers. Cover the pizza with a melting dome to help the cheese melt evenly and to steam the toppings. Monitor for another 3-5 minutes until the cheese is bubbly and the toppings are cooked.

Tools for the Perfect Griddle Pizza

Using the right tools is key to making an outstanding griddle pizza. A temperature gun helps ensure your griddle is at the right heat level. A pizza peel is essential for transferring the dough to and from the hot surface without losing shape. A melting dome traps steam to help melt the cheese quickly and evenly. Consider having a pizza cutter and a thick, protective glove for handling hot surfaces.

Serving and Customization Tips

Once your pizza is cooked, transfer it carefully to a cutting board. Slice it into manageable pieces using a pizza cutter. You can customize your pizza with additional toppings like fresh arugula, a drizzle of balsamic glaze, or sprinkle garlic powder and herbs for extra flavor. If you’re entertaining, serve with a variety of sides like salads, garlic bread, and different dipping sauces to complete your Pizza Night experience.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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