Blackstone Pizza Recipes: The Ultimate Guide to Griddle-Baked Pizza Perfection

Pizza on a Blackstone griddle? Yes, it’s possible—and delicious. Whether you’re a weekend warrior or a seasoned outdoor cook, Blackstone pizza recipes bring crispy crust, bubbly cheese, and smoky flavor right to your backyard. In this guide, we’ll explore every step, from dough to toppings to troubleshooting, ensuring you master pizza night on the griddle like a pro.

Looking for another bold, flavorful idea? Try our Grilled Halloumi and Avocado Toast—it’s a creamy, savory dish that’s perfect for brunch or a light dinner.

 Why Make Pizza on a Blackstone Griddle?

 The Benefits of Griddle Pizza

• No need for an expensive pizza oven

• Reaches high heat quickly (400–500°F)

• Crispy bottoms with soft, airy crusts

• Perfect for outdoor cooking and parties

 What Makes It Unique?

Blackstone’s flat top gives you restaurant-style browning and even heat distribution. It’s ideal for thin-crust pizzas, flatbreads, and even Detroit-style deep dish if you use cast iron.

 Must-Have Tools for Griddle Pizza

 Equipment Checklist

 Cleaning Note

Always preheat and oil the griddle before placing dough. This prevents sticking and ensures better texture.

 Pizza Dough for the Griddle

 Best Dough Types

• Store-bought pizza dough

• Homemade Neapolitan-style dough

• Flatbread or naan for quick pizzas

• Biscuit dough for breakfast-style pizza

 Pro Tip: Dust your dough with semolina or cornmeal before cooking for extra crunch.

Try our Creamy Paprika Chicken with Herb Potatoes and Fluffy Rice as a dinner idea after a pizza night for a creamy, satisfying follow-up meal.

 Blackstone Pizza Cooking Method

 Basic Steps

1. Preheat the griddle to 450°F

2. Roll out dough (8–10 inches wide)

3. Oil the griddle, place dough directly on surface

4. Cook 2–3 minutes on one side until bubbles form

5. Flip, then add toppings

6. Cover with dome and cook until cheese melts

 Pro Tip: Use a cooling rack on top of the griddle with a dome for more indirect, oven-like cooking.

 Favorite Blackstone Pizza Recipes

Classic Margherita

• San Marzano tomato sauce

• Fresh mozzarella

• Basil leaves

• Drizzle of olive oil post-bake

 BBQ Chicken Pizza

• BBQ sauce base

• Grilled chicken, red onion, mozzarella

• Topped with cilantro

 Breakfast Pizza

• Scrambled eggs, cheese, sausage crumbles

• Biscuit dough or flatbread crust

• Cook with lid until cheese melts

 Spicy Veggie Pizza

• Jalapeños, bell peppers, mushrooms

• Marinara or pesto base

• Sprinkle with feta and arugula after cooking

 Topping Tips & Combos

 Cheese Matters

Use a blend of low-moisture mozzarella, provolone, and parmesan for balanced melt and stretch.

 Meat Lover’s Combos

• Pepperoni + bacon + sausage

• Chicken + buffalo sauce + blue cheese

• Ham + pineapple (griddle-caramelized!)

 Vegetarian Options

• Ricotta + spinach + garlic

• Pesto + sun-dried tomatoes + goat cheese

• Roasted zucchini + caramelized onions

 Common Mistakes to Avoid

 Dough Burnt, Cheese Raw?

• Problem: Too hot a surface

• Fix: Lower heat or use a dome to trap ambient heat

 Toppings Slide Off?

• Problem: Toppings added before crust is stable

• Fix: Cook bottom first, then flip and add toppings

 Dough Sticking?

• Problem: Cold dough or no oil

• Fix: Let dough come to room temp and oil the surface

 Serving, Storing, and Reheating

 Serving Ideas

• Slice and serve with garlic dipping sauce

• Add arugula, balsamic glaze, or hot honey after cooking

• Cut into squares for party-style servings

 Storing & Reheating

• Refrigerate leftovers up to 4 days

• Reheat on Blackstone or in toaster oven

• Avoid microwave—it ruins texture

 Blackstone Pizza Dough Variations

🍞1. Thin Crust

Roll your dough super thin (⅛ inch) and cook quickly over high heat. Flip as soon as bubbles appear and toppings cook fast under a dome.

Best For: Margherita, white garlic pizza, pesto veggie pizzas.

 2. Thick & Fluffy Crust

Use dough that’s been proofed longer or contains more yeast. Let it rise slightly before griddling. Cook longer at medium heat.

Best For: Meat lover’s, chicken Alfredo, or stuffed crust pizza.

 3. Flatbread or Naan

Great for fast lunches or appetizers. No proofing needed and works well with soft toppings like hummus, feta, and roasted veggies.

Pro Tip: Brush naan or flatbread with olive oil and garlic before grilling.

Blackstone Cast Iron Pan Pizza

 Deep Dish on the Griddle

Yes, you can make deep dish or Detroit-style pizza on a Blackstone using a cast iron pan.

Steps:

1. Oil the cast iron pan

2. Press dough to edges

3. Add cheese first, then sauce (Chicago style)

4. Place pan on griddle over medium heat

5. Cover and cook for 15–20 minutes, rotate halfway

 Try This Flavor Combo:

• Italian sausage, mushrooms, onions

• Low-moisture mozzarella

• Crushed tomatoes with basil

• Parmesan crusted edges

Use our Creamy Garlic Chicken with Roasted Baby Potatoes as a creamy side dish to pair with your pan pizza!

Blackstone Dessert Pizzas

 1. S’mores Pizza

• Dough cooked then topped with melted chocolate, mini marshmallows, and crushed graham crackers

• Finish under a dome until bubbly

• Drizzle with fudge or caramel

 2. Berry Cheesecake Pizza

• Thin crust, cream cheese base

• Topped with strawberries, blueberries, and honey

• Mint leaves for garnish

 3. Nutella Banana Pizza

• Brush crust with butter

• Add Nutella, banana slices, and cinnamon

• Toast under dome and serve with vanilla ice cream

These sweet pizzas turn your Blackstone into a full-service outdoor kitchen.

 Make-Your-Own Pizza Party with Blackstone

 A Crowd Favorite

Throw a backyard pizza party where everyone builds their own pizza on the Blackstone. Here’s how:

It’s interactive, delicious, and fun for all ages.

 Pro Party Toppings:

• Artichoke hearts

• Grilled eggplant

• Spicy soppressata

• Roasted garlic cloves

• Fig jam and blue cheese

• Pulled BBQ chicken

For more bold flavors to complement your pizzas, don’t miss our Loaded Grilled Chicken Bowl—great for protein-packed meals outdoors.

 Blackstone Pizza Troubleshooting Guide

 Dough Too Soft?

Chill your dough 15–20 mins before cooking. Over-proofed dough gets sticky.

 Cheese Burning Before Melting?

Use a dome and reduce the heat to medium. Or place toppings after partially cooking the crust.

 Uneven Cooking?

Your griddle may be hotter in spots. Rotate pizzas and check temperature with an infrared thermometer.

 Crust Undercooked?

Flip and let the bottom side finish cooking. Press lightly to check firmness.

 Blackstone Pizza Sauces – The Base of Flavor

 1. Classic Marinara

A staple for any pizza night, this sauce is rich and simple. Simmer crushed tomatoes with garlic, olive oil, oregano, and a pinch of sugar.

 2. Garlic White Sauce

Mix butter, flour, milk, minced garlic, and parmesan. Great for chicken alfredo pizza or spinach-mushroom variations.

 3. Spicy Arrabbiata

Add chili flakes or Calabrian peppers to marinara for heat. Pairs well with pepperoni or sausage toppings.

 4. Pesto Sauce

Perfect for veggie or chicken pizzas. Use basil, garlic, pine nuts, olive oil, and parmesan. Try sun-dried tomato pesto for a unique twist.

 5. BBQ Sauce

Adds a smoky-sweet kick to chicken or pulled pork pizzas. Use hickory or bourbon-infused varieties for extra flavor.

Fuel and Heat Zones on a Blackstone for Pizza

 Understanding Heat Distribution

Blackstone griddles have multiple burners, meaning you can control temperature zones. Here’s how to use that for perfect pizza:

 Avoiding Hot Spots

• Preheat for 10–15 minutes

• Use a laser thermometer to test evenness

• Rotate pizzas during cooking for balanced browning

Proper heat management is key to crust consistency and overall bake quality.

Using a Griddle Dome for Pizza

 What is a Dome?

A stainless-steel or aluminum cover placed over the pizza during cooking. It mimics oven heat and melts toppings evenly.

 Benefits:

• Traps heat like a convection oven

• Speeds up cheese melting without burning crust

• Helps cook toppings thoroughly

Tip: You can improvise with a large metal mixing bowl or buy a Blackstone-branded dome.

Pizza Prep Tips for Camping or Tailgating

Portable Pizza Nights

The Blackstone is perfect for road trips, camping, or tailgates. With a little prep, you can serve artisan pizzas off-grid.

 How to Prep:

• Pre-shape dough and store in oiled containers

• Pre-chop toppings into ziplock bags

• Portion sauces into squeeze bottles

• Bring a cooler with cheese and meats

• Use parchment for easy dough transfer

Tip: Freeze dough balls ahead and thaw in your cooler slowly while driving.

 Pairing Pizza with Sides and Drinks

 Perfect Pizza Sides

• Garlic parmesan fries

• Caesar or arugula salad

• Roasted veggie skewers

• Mozzarella sticks or fried ravioli

• Pickled vegetables or olives

 Blackstone Pizza Recipes for Kids

 Easy Ideas the Whole Family Will Enjoy

Pizza night is a fun way to get kids cooking. These versions are simple and interactive:

• Mini pizzas using biscuit dough or English muffins

• Face pizzas with toppings as eyes, nose, mouth

• Cheesy sticks made from pizza dough rolled into logs

• Sweet pizza with peanut butter, banana, and chocolate chips

Let them shape the dough and choose their toppings—it makes dinner exciting and helps picky eaters engage with new flavors.

 FAQs – Blackstone Pizza Recipes

1. Can you really cook pizza on a Blackstone griddle?

Yes! A Blackstone griddle reaches high heat quickly, allowing you to achieve a crispy crust and melted cheese, especially when using a dome cover.

2. What type of dough works best on a Blackstone?

Thin-crust pizza dough or Neapolitan-style works great. You can also use naan, flatbread, or pre-made dough from the store.

3. Do you need a pizza stone for Blackstone pizza?

No. The griddle’s flat surface cooks dough directly and evenly. Just make sure to oil it and preheat to avoid sticking.

4. How do you melt cheese evenly on a griddle pizza?

Use a griddle dome or stainless bowl to trap heat and melt cheese without burning the crust.

5. What temperature should the griddle be for pizza?

Preheat your Blackstone to around 425–450°F. Use an infrared thermometer to check surface heat for consistent results.

Blackstone Pizza Recipes: The Ultimate Guide to Griddle-Baked Pizza Perfection

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• Author: rodrigo Stone
• Total Time: 27 minutes
• Yield: 2 servings

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Description

Transform your pizza nights with this sizzling Blackstone griddle method! Experience a crispy crust and perfectly melted cheese, all without turning on your oven. Ideal for outdoor cooking enthusiasts and pizza aficionados alike.

 

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Ingredients

For the pizza:

• Your choice of pizza dough (homemade or store-bought)

• Extra virgin olive oil

• Pizza sauce (store-bought or homemade)

• Shredded mozzarella cheese

• Italian seasoning (optional)Running to the Kitchen®+1grillonadime.com+1

Optional toppings:

• Bell peppers

• Onions

• Mushrooms

• Cooked sausage

• Pepperoni

• Black olivesYouTube+10Running to the Kitchen®+10Facebook+10

Garnish options:

• Red pepper flakes

• Garlic powder

• Onion powder

• Grated parmesan cheese

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Instructions

1. Preheat your Blackstone griddle to low heat, aiming for a surface temperature between 450°F and 500°F. Use an infrared thermometer for accuracy.

2. Prepare your pizza dough into a 12-inch round. Brush both sides with olive oil and sprinkle Italian seasoning on one side. If using uncooked dough, poke several holes to prevent bubbling

3. Sauté your chosen vegetables on the griddle with olive oil until softened, about 3-5 minutes. Remove and keep warm.

4. Place the dough on the griddle, seasoned side down. Cook for 2-3 minutes until the bottom is lightly browned. Flip and cook the other side for another 2 minutes.

5. After flipping, spread a thin layer of warmed pizza sauce over the cooked side. Sprinkle shredded mozzarella cheese evenly, then add your pre-cooked toppings.

6. Cover the pizza with a melting dome to melt the cheese thoroughly. Once the cheese is melted and the crust is cooked through, remove the pizza from the griddle.

7. Let the pizza rest for a few minutes, garnish as desired, slice, and serve.

• Prep Time: 15 minutes
• Cook Time: 12 minutes