Pizza Night Made Easy: Cooking Pizza on a Blackstone Griddle

Pizza night has never been easier! Grab your favorite pizza dough, turn on the Blackstone griddle, and let’s cook a pizza! Easy recipe for cooking pizza on a Blackstone griddle!

Inspiration

My husband and I have been on a health journey. While that knocks out all the mainstream pizza places, I started getting deeper into sourdough. I figured out how to make a sourdough pizza crust and with the Blackstone Griddle we got for Father’s Day, and I thought to myself, “There’s got to be a way to make pizza on the Blackstone.” Prior, I was making pizza in the oven, but it just it took a lot longer. I had to use several pans and then it would have different levels of “cookedness.”

So, I decided to give it a try on the Blackstone. And I’ll be honest, we were very nervous. My husband was concerned about the amount of anxiety I had going into it. He was re-thinking the whole process.

However, it turned out perfect and way better than we had originally expected that! Now, we only make pizza on the Blackstone. This Blackstone pizza recipe makes the pizza-making process easier than ever!

Disclaimer: We haven’t tried the Blackstone pizza oven, but I don’t know if we ever will since this recipe for cooking pizza is amazing! This is the Blackstone we use: 28″ XL W/ Hood

@renaissance_lana

Pizza night with homemade sourdough pizza dough using the blackstone! #blackstone #pizza #seedoilfree #pizzanight #farmhouseonboone @Lisa Bass @Blackstone Griddles @Primal Kitchen Foods

♬ Island In The Sun – Weezer

Notes & Tips

Preparing the Dough

1. Choose the Right Dough: Use a dough recipe that can handle high heat and cooks quickly. Neapolitan-style dough works well. You can use fresh pizza dough or canned. Gluten-free is an option too!
2. Rest and Stretch: Let the dough rest at room temperature for at least 30 minutes before stretching it out. This makes it easier to work with.

Prepping the Griddle

1. Clean and Season: Ensure your griddle is clean and well-seasoned to prevent sticking and for best results.

Cooking the Pizza

1. Oil the Griddle: Lightly oil the griddle surface where you’ll place the dough. This helps create a crispy crust.

Tips for Success

1. Thin Crust: Roll the dough out thin to ensure it cooks through properly.
2. Avoid Overloading: Don’t overload the pizza with too many toppings, as this can make it soggy.
3. Rotate if Needed: If the pizza isn’t cooking evenly, use a spatula to rotate it occasionally.
4. Check the Bottom: Keep an eye on the bottom of the crust to avoid burning. Adjust the heat if necessary.

Finishing Touches

1. Fresh Herbs: Add fresh basil or other herbs after cooking for a burst of flavor. My favorites are basil, oregano, and garlic powder. Have you been trying to get more nutrients in your food? Try adding Pluck’s Zesty Garlic, 100% grass-fed organ-based seasoning! Use code RenaissanceAlana for 15% off!
2. Drizzle of Olive Oil: A light drizzle of high-quality olive oil can enhance the taste.

Ingredients

Pizza Dough: I use sourdough pizza dough that I made and froze the week before. With frozen pizza dough, I let the pizza thaw to room temperature and then start working with it. You can use homemade pizza dough or store-bought. My husband and I split a pizza for dinner.

Sauces of Your Choice: The best part about making pizza at home is that you have the freedom to make it what you want! Choose your favorite pizza sauce. We used alfredo sauce, but we’ve tried ranch (for Chicken Bacon Ranch) and marinara sauce in the past.

Shredded Mozzarella Cheese: We used about a cup of cheese for our pizza, but you can add more or less based on your preference.

Pizza Toppings of Your Choice: You can add meat, veggies, and any seasonings that you’d like. Bacon is always a requirement for our pizzas.

Water: You’ll want a bottle of water to spray onto the griddle to create steam that will help cook your toppings.

How to Make Blackstone Griddle Pizza

Turn on your Blackstone Griddle to medium setting. You don’t want a high temperature because you will burn the dough. While it’s heating up (5-10 minutes), let’s get the dough ready.

Grab your favorite pizza dough and roll it out onto a pizza stone or oven-safe pan. I used sourdough pizza dough that I made (recipe coming soon!). I recommend flouring the stone and your hands to keep the dough from sticking. It will make your life easier, trust me! You can use your hands or a rolling pin. My husband used to work at a pizza joint in college, so I let him work his magic! With a fork, put a few holes in the dough so that it doesn’t bubble up too much.

Place your pizza dough on the heated Blackstone. This is where your pizza peel skills when come in handy! Let it cook for 3-5 minutes until the dough has browned underneath. With a large spatula or your fingers, flip the dough to the other side. Let it cook for 3-5 minutes until the dough has browned underneath. Flip back and turn heat to low.

Add your choice of sauces, shredded mozzarella cheese, toppings, and seasonings. We used alfredo sauce, chicken, bacon, parmesan and basil. Spray water on grill around the pizza and close lid (or cover pizza with a melting dome), using the steam to help cook the toppings on the pizza. Let it cook for 5-10 minutes, spraying more water as needed.

Use a large spatula to pull your pizza off when the toppings are cooked but before the bottom of the pizza burns (unless you’re a burnt crust-lover). If you like your toppings to be crispy, this is when you’d put the pizza in the oven under the broiler for 3-5 minutes. If the cheese isn’t golden, my husband won’t eat it.

Use a pizza cutter to slice it up and dish it out for you and your family!