How to Cook Pizza on a Blackstone Griddle: The Ultimate Guide

Cooking pizza on a Blackstone griddle might seem unconventional, but it’s a fantastic way to achieve restaurant-quality results in your own backyard. The intense, even heat of the griddle provides a crispy crust and perfectly melted toppings, making it a fun and delicious cooking experience. This guide will walk you through every step, from prepping your ingredients to mastering the cooking process.

Table of Contents

Understanding the Blackstone for Pizza

The Blackstone griddle is known for its versatility, and pizza is no exception. Unlike traditional ovens, the griddle offers direct heat contact, creating a beautifully crisp and slightly charred crust. The flat surface also allows for even cooking and precise temperature control, crucial for a perfect pizza.

Key Benefits of Using a Blackstone for Pizza:

Intense, even heat for crispy crust.
Precise temperature control.
Outdoor cooking experience.
Fast cooking times.
Easy cleanup.

Essential Equipment and Ingredients

Before you begin, gather all the necessary equipment and ingredients. Having everything within reach will streamline the cooking process and ensure a smoother experience.

Equipment Checklist:

Blackstone griddle
Pizza peel (metal or wood)
Pizza cutter or sharp knife
Spatula or scraper
Infrared thermometer (optional, but helpful)
Pizza stone (optional, but recommended for thicker crusts)
Dough scraper

Ingredients List:

Pizza dough (store-bought or homemade)
Pizza sauce
Mozzarella cheese (freshly grated)
Toppings of your choice (pepperoni, mushrooms, onions, peppers, olives, etc.)
Olive oil
Cornmeal or flour for dusting
Optional: Fresh basil, Parmesan cheese, red pepper flakes

Preparing Your Blackstone Griddle

Proper preparation is crucial for successful pizza cooking. Ensure your Blackstone is clean and seasoned before starting.

Cleaning and Seasoning:

Scrape off any leftover food debris from the griddle surface.
Wipe down the surface with a damp cloth.
Heat the griddle to medium-high heat.
Apply a thin layer of high-heat cooking oil (such as canola or vegetable oil) to the entire surface.
Let the oil smoke for a few minutes until it starts to polymerize and form a non-stick surface.
Repeat the oiling and smoking process 2-3 times for a well-seasoned griddle.

Temperature Control:

The ideal temperature for cooking pizza on a Blackstone griddle is around 400-450°F (200-230°C). Use an infrared thermometer to accurately measure the surface temperature. It’s essential to preheat the griddle for at least 15-20 minutes to ensure even heat distribution.

Making Your Pizza Dough (Optional)

While you can use store-bought dough, making your own pizza dough is a rewarding experience that elevates the flavor and texture of your pizza.

Simple Pizza Dough Recipe:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 1/4 cups warm water
2 tablespoons olive oil

Instructions:

In a large bowl, combine flour, salt, and sugar.
In a separate bowl, dissolve yeast in warm water and let it sit for 5-10 minutes until foamy.
Add the yeast mixture and olive oil to the flour mixture.
Mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat.
Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.

Assembling Your Pizza

Once your dough is ready, it’s time to assemble your pizza. Work quickly and efficiently to prevent the dough from sticking to the peel.

Stretching the Dough:

Punch down the risen dough and divide it into desired portions.
On a lightly floured surface, gently stretch or roll out each portion to your desired size and shape. Aim for a thin to medium crust thickness.
If using a pizza stone, make sure the dough is slightly smaller than the stone’s diameter.

Topping the Pizza:

Lightly dust your pizza peel with cornmeal or flour to prevent sticking.
Carefully transfer the stretched dough onto the prepared peel.
Spread a thin layer of pizza sauce evenly over the dough, leaving a small border for the crust.
Sprinkle generously with mozzarella cheese.
Add your desired toppings.

Cooking the Pizza on the Blackstone

Now for the exciting part: cooking your pizza on the Blackstone! This requires quick and decisive action to prevent burning.

Griddle Cooking Techniques:

Ensure your Blackstone griddle is preheated to 400-450°F (200-230°C).
Carefully slide the pizza from the peel onto the preheated griddle or pizza stone.
Close the griddle lid (if your griddle has one) to trap heat and promote even cooking.
Cook for 2-4 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Use a spatula or scraper to check the bottom of the crust for doneness. It should be crispy and slightly charred.
If the crust is cooking too quickly, reduce the heat slightly. If it’s not cooking fast enough, increase the heat.
Rotate the pizza periodically for even cooking.
Once the pizza is cooked to your liking, carefully remove it from the griddle using the pizza peel.

Adjusting for Different Crust Thicknesses:

Thin Crust: Cook directly on the griddle surface for a crispier crust. Watch closely to prevent burning.
Medium Crust: Use a pizza stone for more even heat distribution and a slightly softer crust.
Thick Crust: Use a pizza stone and consider cooking the pizza at a slightly lower temperature for a longer time to ensure the center is fully cooked.

Serving and Enjoying Your Blackstone Pizza

Once your pizza is cooked to perfection, it’s time to slice, serve, and enjoy!

Finishing Touches:

Transfer the cooked pizza to a cutting board.
Use a pizza cutter or sharp knife to slice the pizza into desired portions.
Garnish with fresh basil, Parmesan cheese, or red pepper flakes (optional).
Serve immediately and enjoy!

Troubleshooting Common Issues

Even with careful preparation, you might encounter some challenges when cooking pizza on a Blackstone griddle. Here’s how to troubleshoot common issues:

Burnt Crust:

Reduce the heat.
Move the pizza to a cooler part of the griddle.
Use a pizza stone to create a barrier between the pizza and the direct heat.

Soggy Crust:

Ensure the griddle is hot enough before adding the pizza.
Use less sauce and toppings.
Cook the pizza for a longer time.
Pre-cook vegetables with high water content (e.g., mushrooms, peppers) before adding them to the pizza.

Uneven Cooking:

Rotate the pizza periodically.
Ensure the griddle is evenly heated.
Adjust the heat zones on your Blackstone if necessary.

Pizza Sticking to the Peel:

Use plenty of cornmeal or flour on the peel.
Work quickly when assembling the pizza.
Ensure the peel is clean and dry.

Maintaining Your Blackstone Griddle

Proper maintenance will extend the life of your Blackstone griddle and ensure it’s always ready for your next pizza night.

Cleaning After Cooking:

Scrape off any food debris from the griddle surface while it’s still warm.
Pour a small amount of water onto the hot griddle to create steam.
Use a spatula or scraper to loosen any remaining residue.
Wipe down the surface with a clean cloth.
Apply a thin layer of oil to the griddle to prevent rust.

Long-Term Storage:

Clean the griddle thoroughly.
Apply a generous layer of oil to the entire surface.
Cover the griddle with a Blackstone cover or a tarp to protect it from the elements.
Store the griddle in a dry place.

Experimenting with Flavors and Toppings

One of the best things about making pizza is the endless possibilities for customization. Don’t be afraid to experiment with different flavors and toppings to create your signature pizza.

Creative Pizza Ideas:

BBQ Chicken Pizza: BBQ sauce, grilled chicken, red onion, cilantro, mozzarella, and cheddar cheese.
Buffalo Chicken Pizza: Buffalo sauce, grilled chicken, blue cheese dressing, celery, mozzarella cheese.
Mediterranean Pizza: Pesto sauce, sun-dried tomatoes, artichoke hearts, Kalamata olives, feta cheese, mozzarella cheese.
Veggie Pizza: Pizza sauce, mushrooms, onions, peppers, olives, spinach, mozzarella cheese.
Hawaiian Pizza: Pizza sauce, ham, pineapple, mozzarella cheese.

Cheese Combinations:

Mozzarella and provolone
Mozzarella and Parmesan
Mozzarella and ricotta
Mozzarella and gorgonzola

By following this guide, you’ll be well on your way to mastering the art of cooking pizza on a Blackstone griddle. Enjoy the process, experiment with different flavors, and most importantly, have fun! The delicious results are well worth the effort. Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. Each pizza you make will be a learning experience, bringing you closer to becoming a true Blackstone pizza pro.

What type of pizza dough works best on a Blackstone griddle?

A higher hydration dough, around 65-70%, generally works best on a Blackstone griddle. This type of dough is more pliable and less likely to dry out quickly under the intense heat. It also creates a softer, airier crust. Ensure the dough is properly proofed and rested before stretching for optimal results.

Store-bought dough can be used, but be mindful of its hydration level. If it seems dry, lightly mist it with water before stretching. Consider experimenting with homemade dough recipes specifically designed for high-heat cooking. A bit of experimentation will help you find your ideal dough.

How hot should the Blackstone griddle be for cooking pizza?

The ideal temperature for cooking pizza on a Blackstone griddle is between 400-450°F (204-232°C). This range allows for quick cooking, creating a crispy crust and melted toppings without burning the pizza. Using an infrared thermometer is helpful to accurately gauge the griddle’s surface temperature.

Preheating the griddle thoroughly is crucial. Allow it to heat up for at least 15-20 minutes before placing the pizza. If the griddle is too hot, the crust will burn before the toppings are cooked. If it’s not hot enough, the crust will be pale and soggy.

Do I need to use any oil or cooking spray on the griddle before placing the pizza?

Yes, a light coating of oil is recommended on the griddle surface before placing the pizza. This prevents the dough from sticking and helps create a golden-brown, crispy crust. A high-smoke point oil like canola, vegetable, or avocado oil is best suited for the high heat of the griddle.

Avoid using too much oil, as it can lead to a greasy pizza. A thin, even layer is all that’s needed. You can apply the oil directly to the griddle with a brush or cloth, or lightly spray the stretched dough before placing it on the griddle.

How do I prevent the pizza from sticking to the griddle?

Preventing sticking involves several key factors. First, ensure the griddle is properly seasoned and well-maintained. A smooth, non-stick surface is essential. Second, use enough oil, but not too much, as mentioned previously. Finally, ensure the griddle is at the correct temperature before placing the pizza.

Another technique is to quickly sear the bottom of the crust before adding toppings. This creates a barrier and makes it easier to slide a spatula underneath. If sticking does occur, gently use a metal spatula to loosen the pizza, being careful not to tear the crust.

How long does it take to cook a pizza on a Blackstone griddle?

Cooking time varies depending on the thickness of the dough, the amount of toppings, and the griddle temperature, but generally, a pizza will cook in 5-8 minutes on a Blackstone griddle. Keep a close eye on the pizza to prevent burning. Rotate the pizza periodically for even cooking.

Use a pizza peel to easily transfer the pizza to and from the griddle. Lift the edge of the pizza with a spatula to check the bottom crust’s color. When the crust is golden brown and the cheese is melted and bubbly, the pizza is done.

What’s the best way to add toppings to a pizza on a Blackstone griddle?

The best method is to stretch the dough, lightly oil the griddle, and place the bare dough on the hot surface for a minute or two to par-bake it. This firms up the crust and makes it easier to handle. Then, remove the par-baked crust and add your toppings.

Work quickly to assemble the pizza with your desired toppings. Avoid overloading the pizza with too many toppings, as this can make it soggy. Return the topped pizza to the griddle and continue cooking until the cheese is melted and bubbly, and the crust is golden brown and crispy.

Can I cook frozen pizza on a Blackstone griddle?

While it is possible to cook frozen pizza on a Blackstone griddle, it’s generally not recommended. The high heat can cause the bottom crust to burn before the toppings are fully heated. The results can often be uneven and less desirable than baking in a conventional oven.

If you choose to cook a frozen pizza on the griddle, reduce the heat to medium-low and monitor it closely. Consider covering the pizza with a lid to help trap heat and melt the cheese evenly. However, be prepared for a potentially less-than-ideal pizza experience.