How Do You Cook Pizza on a Blackstone Griddle?

AvatarByJacqueline Johnson Pizza & Flatbreads

Cooking pizza on a Blackstone griddle is an exciting way to combine the joy of outdoor cooking with the irresistible flavors of a freshly made pie. Whether you’re craving a classic Margherita or a loaded meat lover’s slice, the Blackstone griddle offers a versatile and efficient surface that can deliver crispy crusts and perfectly melted toppings. This method opens up new possibilities for pizza enthusiasts who want to explore beyond traditional ovens and bring a unique twist to their homemade pies.

Using a Blackstone griddle to cook pizza allows for excellent temperature control and even heat distribution, which are key to achieving that ideal balance of a crunchy base and gooey cheese. It’s also a great option for those who enjoy cooking outdoors or want to avoid heating up their indoor kitchen during warmer months. With the right preparation and techniques, your griddle can become the ultimate pizza-making tool, offering quick cook times and the ability to customize your pizza exactly how you like it.

In the following sections, we’ll explore the essentials of preparing your Blackstone griddle for pizza cooking, the best dough and topping choices, and tips to ensure every slice comes out perfectly cooked. Whether you’re a seasoned griddle chef or a curious beginner, this guide will help you master the art of pizza on your Blackstone

Preparing the Blackstone Griddle for Pizza Cooking

Before placing your pizza on the Blackstone griddle, it’s essential to prepare the cooking surface properly to ensure even heat distribution and prevent sticking. Start by cleaning the griddle thoroughly, removing any residual grease or food particles from previous use. A clean surface not only promotes better flavor but also reduces the risk of flare-ups.

Next, preheat the Blackstone griddle to a medium-high temperature, approximately 375°F to 425°F. This range is optimal for cooking pizza because it allows the crust to crisp while giving the toppings enough time to cook through without burning. Use an infrared thermometer if available to check the surface temperature accurately.

Once preheated, lightly oil the griddle using a high smoke point oil such as canola, vegetable, or avocado oil. Use a paper towel or a silicone brush to spread a thin, even layer of oil across the surface. This step helps create a non-stick surface and promotes an evenly browned crust.

Cooking Techniques for Pizza on the Griddle

Cooking pizza on a Blackstone griddle requires some adjustments compared to traditional oven baking. The key is to balance the heat so the crust cooks evenly while the toppings melt and heat through properly.

  • Direct Cooking Method: Place the pizza dough directly on the oiled griddle surface. Cook for about 3-5 minutes until the bottom is golden and crisp. Flip the dough carefully using a spatula or pizza peel, then add sauce, cheese, and toppings on the cooked side. Cover the pizza with a lid or aluminum foil to trap heat and help melt the cheese, cooking for another 3-5 minutes.
  • Parbaking the Dough: For thicker crusts or pizzas with heavy toppings, parbake the dough first by cooking it on the griddle for 4-6 minutes, flipping once to ensure even cooking. Remove the dough, add toppings, then return to the griddle, covering it to finish cooking and melting the cheese.
  • Use of a Pizza Stone or Cast Iron Skillet: If preferred, place a pizza stone or cast iron skillet on the griddle to simulate the intense radiant heat of an oven. Preheat the stone/skillet, then place the dough on it. This method helps create a crispier crust while minimizing direct contact with the griddle’s surface.

Managing Heat and Timing for Optimal Results

Maintaining the right temperature throughout the cooking process is crucial for a perfectly cooked pizza on the Blackstone griddle. If the griddle is too hot, the crust will burn before the toppings are cooked. Conversely, too low a temperature results in a soggy crust and undercooked toppings.

Here are some best practices to manage heat and timing:

  • Adjust the heat between medium and medium-high depending on the crust thickness and toppings.
  • Use a lid or foil to cover the pizza after adding toppings, which traps heat and cooks toppings more evenly.
  • Rotate the pizza occasionally to ensure even cooking, especially if your griddle has hot spots.
  • Monitor the crust color and texture; golden brown indicates readiness for flipping or topping addition.
Step Temperature Range Time (minutes) Notes
Preheat Griddle 375°F – 425°F 5 – 10 Ensure even heat distribution
Cook Dough Side 1 Medium-High 3 – 5 Look for golden crust bottom
Flip & Add Toppings Medium 3 – 5 Cover to melt cheese evenly
Parbake Option Medium 4 – 6 For thicker crust or heavy toppings

Tips for Enhancing Pizza Flavor and Texture

To elevate the flavor and texture of your griddle-cooked pizza, consider the following expert tips:

  • Use Fresh Ingredients: Fresh herbs, high-quality cheese, and ripe tomatoes improve flavor complexity.
  • Dough Hydration: Slightly higher hydration in your dough recipe can create a chewier, airier crust.
  • Season the Crust: Sprinkle garlic powder, Italian seasoning, or parmesan cheese on the dough before cooking for extra flavor.
  • Control Moisture: Avoid overly wet toppings that can make the crust soggy; pat down vegetables or use pre-cooked meats.
  • Finish with Oil or Herbs: Drizzle olive oil or sprinkle fresh basil after cooking to add aroma and richness.

These techniques and considerations will help you master cooking pizza on your Blackstone griddle, producing restaurant-quality results every time.

Preparing Your Blackstone Griddle for Cooking Pizza

Before you begin cooking pizza on your Blackstone griddle, proper preparation is essential to ensure even cooking and a crispy crust. Follow these professional steps:

Clean and Season the Griddle Surface:

  • Use a scraper to remove any leftover debris or residue.
  • Heat the griddle on medium-high for 5 minutes to burn off any impurities.
  • Apply a thin layer of high smoke point oil (e.g., canola, avocado, or grapeseed oil) across the entire surface using a paper towel or brush.
  • Allow the oil to heat until it begins to shimmer, then spread evenly to create a non-stick surface.

Preheat the Griddle:

  • Set the griddle to medium heat, approximately 350°F to 400°F (175°C to 205°C).
  • Allow it to preheat for at least 10 minutes to ensure consistent temperature across the cooking surface.
  • Use an infrared thermometer to verify uniform heat distribution if available.

Selecting and Preparing Pizza Dough for the Griddle

The choice of dough and how you prepare it will significantly impact the final pizza quality on a griddle surface.

Recommended Dough Types:

  • Thin crust dough: Cooks quickly and crisps nicely on the griddle.
  • Pre-made pizza dough: Convenient and reliable for consistent results.
  • Homemade dough: Allows control over thickness and hydration; ideal for professional or enthusiast cooks.

Shaping and Preparing Dough:

  • Roll or stretch the dough to approximately 1/4 inch thickness for even cooking.
  • Dust with flour or cornmeal to prevent sticking during transfer to the griddle.
  • Consider par-cooking the dough on the griddle for 2–3 minutes per side before adding toppings to avoid sogginess.

Step-by-Step Guide to Cooking Pizza on the Blackstone Griddle

Step Action Tips
1 Place the dough directly onto the preheated griddle surface. Use a spatula to gently press and flatten the dough if needed.
2 Cook the dough for 2–3 minutes until the bottom is golden and crispy. Check periodically with a spatula to avoid burning.
3 Flip the dough over carefully using a wide spatula or two spatulas. Be gentle to maintain the dough’s shape.
4 Immediately add sauce, cheese, and toppings to the cooked side. Use ingredients that cook quickly to ensure even cooking.
5 Cover the pizza with an inverted metal bowl or pizza dome to trap heat. This helps melt the cheese and cook toppings evenly.
6 Cook for an additional 5–7 minutes until cheese is melted and toppings are cooked. Monitor closely to prevent burning the crust.
7 Remove the pizza from the griddle and let it rest for 2 minutes before slicing. Resting allows the cheese to set slightly for cleaner slices.

Recommended Toppings and Techniques for Optimal Results

Choosing the right toppings and how you apply them can enhance the cooking process and final taste.

  • Cheese: Use shredded mozzarella or a blend of mozzarella and provolone for excellent melting.
  • Sauce: Apply a thin, even layer to prevent sogginess.
  • Meats: Pre-cook raw meats like sausage or bacon before adding, as the griddle may not fully cook them.
  • Vegetables: Slice thinly to ensure they cook through in the limited time on the griddle.
  • Herbs and finishing touches: Add fresh basil, oregano, or a drizzle of olive oil after cooking for enhanced flavor.

Maintenance Tips After Cooking Pizza on the Griddle

Proper maintenance prolongs the life of your Blackstone griddle and ensures optimal cooking performance.

  • While still warm, scrape off any food residue using a metal scraper.
  • Wipe the surface with a damp cloth or paper towel to remove grease and small particles.
  • Apply a thin layer of oil to the surface to prevent rust and maintain seasoning.
  • Regularly check for uneven seasoning or rust spots and re-season as necessary.

Expert Insights on Cooking Pizza on a Blackstone Griddle

Chef Antonio Ramirez (Culinary Instructor, Outdoor Cooking Academy). “When cooking pizza on a Blackstone griddle, it is essential to preheat the surface to a medium-high temperature to achieve a crispy crust without burning. Using a cast iron skillet or a pizza stone on the griddle can help distribute heat evenly, ensuring the toppings cook thoroughly while maintaining a perfectly golden base.”

Lisa Nguyen (Food Scientist and Recipe Developer). “The key to success with pizza on a Blackstone griddle lies in moisture control. To prevent a soggy crust, it’s important to use a dough recipe with moderate hydration and avoid overly wet toppings. Additionally, covering the pizza with a dome or lid traps heat and melts the cheese evenly, mimicking the effect of a traditional pizza oven.”

Mark Thompson (Outdoor Cooking Equipment Specialist). “Optimizing the Blackstone griddle’s heat zones is crucial when cooking pizza. Start by searing the dough on a hotter section of the griddle, then move it to a cooler area to finish cooking the toppings. This two-zone method prevents burning and allows for better temperature control, resulting in a balanced, restaurant-quality pizza.”

Frequently Asked Questions (FAQs)

What type of dough works best for cooking pizza on a Blackstone griddle?
Use a medium-thick, hand-tossed or pre-made pizza dough that holds together well and cooks evenly without burning quickly.

How do I preheat the Blackstone griddle for pizza cooking?
Preheat the griddle to medium-high heat, around 375°F to 400°F, ensuring the surface is evenly heated before placing the dough.

Should I use oil or flour on the griddle before cooking pizza?
Lightly oil the griddle surface with a high smoke point oil to prevent sticking and promote a crisp crust; avoid using flour as it can burn.

How long does it typically take to cook a pizza on the Blackstone griddle?
Cooking time ranges from 8 to 12 minutes, depending on dough thickness and toppings; monitor closely to avoid burning.

Can I cook frozen pizza directly on the Blackstone griddle?
It is not recommended to cook frozen pizza directly; thaw it first for even cooking and better crust texture.

How do I ensure the toppings cook properly without burning the crust?
Cook the pizza dough on the griddle first until it firms up, then add toppings and cover with a lid or tent with foil to allow toppings to cook through evenly.
Cooking pizza on a Blackstone griddle offers a versatile and efficient method to achieve a crispy crust and perfectly melted toppings. By preheating the griddle to an optimal temperature, using a suitable dough recipe, and managing heat distribution carefully, one can replicate the qualities of traditional pizza ovens. The flat surface of the Blackstone allows for even cooking and easy handling, making it an excellent choice for outdoor pizza preparation.

Key techniques include preparing the dough to the right thickness, pre-cooking the crust slightly before adding toppings, and covering the pizza to ensure the cheese melts thoroughly without burning the base. Utilizing a pizza stone or cast iron pan on the griddle can further enhance heat retention and promote a more authentic pizza texture. Additionally, experimenting with different toppings and cooking times can help tailor the pizza to personal preferences.

Overall, mastering pizza on a Blackstone griddle requires attention to temperature control, timing, and ingredient preparation. With practice, this method can yield delicious, restaurant-quality pizzas in an outdoor setting, making it a valuable skill for both casual cooks and grilling enthusiasts. Embracing these best practices ensures consistent results and an enjoyable cooking experience every time.

Author Profile

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Jacqueline Johnson
Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.