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Pizza on a Blackstone Griddle

Pizza on a Blackstone griddle gives you a charred, crisp flatbread base with bubbling mozzarella and quick melt time. Cook the dough directly on the flat-top, then cover to steam-melt cheese 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: 980
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough
Pizza prep
  • 2 tbsp olive oil
  • 1 cup pizza sauce
  • 2 cup mozzarella cheese shredded
Toppings
  • 0.25 your choice of toppings Use what you like (e.g., pepperoni, mushrooms, peppers).
  • 0.25 fresh basil leaves
  • 0.25 grated parmesan cheese
  • 0.25 flour for dusting

Equipment

  • 1 cast iron skillet

Method
 

Preheat and oil the griddle
  1. Heat your Blackstone griddle to medium heat, then lightly oil the surface so the dough releases easily.
  2. Keep the griddle at medium heat as you portion the dough for consistent browning.
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.
  2. Place the first round directly on the griddle and cook for 2-3 minutes until the bottom is golden.
Add toppings and melt
  1. Flip the crust and quickly add pizza sauce, shredded mozzarella cheese, and your choice of toppings to the cooked side.
  2. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts and looks bubbling.
Finish and serve
  1. Remove the pizza from the griddle and top with fresh basil leaves and grated Parmesan cheese for a fresh finish.
  2. Slice and serve immediately while the crust is crisp and the cheese stays stretchy.

Notes

For best char and melt, keep the griddle on steady medium heat—if it runs too hot the crust chars before the cheese fully melts. Refrigerate leftovers up to 3 days; reheat on a hot griddle or skillet until warm. Freezing is not recommended for the best crust texture. For a lighter option, use part-skim mozzarella while keeping the cover step the same for a smooth melt.