To cook pizza on a Blackstone griddle, preheat the griddle with a pizza stone or steel on top for at least 30 minutes. Assemble your pizza on parchment paper, launch it onto the hot stone, and cover it with a basting dome. Cook for 5-8 minutes until the cheese is melted and the crust is golden brown.
Hey there, folks. Dustin here. Usually, we’re under the hood of a car, talking about oil changes or weird engine noises. But today, we’re firing up another piece of heavy-duty steel: the Blackstone griddle. You might be surprised, but making an amazing pizza on your griddle shares a lot with working on a car. It’s all about getting the temperature right, using the right tools, and knowing a little secret. If you’ve ever felt frustrated trying to get a crispy crust, don’t worry. I’m going to show you a simple, step-by-step method that works every time. Let’s get this project started.
Why Your Blackstone Griddle is a Secret Pizza-Making Machine
You probably bought your Blackstone for burgers, bacon, and pancakes. And it’s a champion at all of those. But its real hidden talent is pizza. Think of your griddle’s surface like a perfectly tuned engine. It delivers powerful, consistent, and even heat across a large area. A regular kitchen oven struggles with this. Ovens cycle on and off, creating hot and cold spots.
The Blackstone, however, provides the kind of intense, direct heat that professional pizza ovens use. This high heat is the key to getting that perfect “oven spring”—where the dough puffs up quickly—and a crispy, beautifully browned crust. When you learn how to harness that power, you leave soggy, disappointing homemade pizzas in the rearview mirror for good.
The One Simple Secret: Don’t Cook Directly on the Griddle
Here it is, the big secret. The one trick that changes everything. Do not put your pizza dough directly on the griddle top.
I know, it sounds counterintuitive. But think about it. The steel griddle top gets incredibly hot, way too hot for the bottom of your dough. It would burn to a crisp long before your cheese melts or your toppings cook. It’s like putting racing fuel in a regular family car—too much power, too fast.
The solution? You need a buffer. The secret weapon is using a pizza stone or a pizza steel placed directly on top of your Blackstone. This simple addition does two critical things:
- It mimics a brick oven floor: The stone or steel absorbs the griddle’s powerful heat and distributes it evenly, creating the perfect surface for your crust.
- It protects the dough: It shields the bottom of your pizza from the intense, direct heat of the burners, preventing it from burning while allowing the top to cook perfectly.
This is the game-changer. It turns your griddle from a frying surface into a high-performance pizza oven.
Your Pizza Toolkit: Gearing Up for Success
Just like any good car repair, you need the right tools for the job. You don’t need a whole garage full of fancy equipment, but a few key items will make the process smooth and successful. Let’s get your workstation set up.
Here’s what you’ll need:
- Blackstone Griddle: Any size will work, as long as it fits your pizza stone or steel.
- Propane: Make sure your tank is full. Running out of fuel mid-cook is like stalling on the highway.
- Pizza Stone or Pizza Steel: A steel is more durable and conducts heat better, but a good ceramic stone works great too. Measure your griddle to ensure it fits!
- Basting Dome: This is non-negotiable. It traps heat over the top of the pizza, melting the cheese and cooking the toppings. It acts like the roof of your pizza oven.
- Infrared Thermometer: The best way to know if your stone is hot enough. It’s like a diagnostic tool for your griddle.
- Pizza Peel: A thin metal or wooden paddle for launching and retrieving your pizza.
- Parchment Paper: This makes launching the pizza foolproof for beginners. No sticking, no mess.
The Pre-Cook Inspection: Prepping Your Ingredients
Before you turn a single wrench—or in this case, a burner knob—you need to have all your parts laid out and ready. Prepping your ingredients ahead of time makes the cooking process fun and stress-free.
The Dough: The Chassis of Your Pizza
You have a few great options for dough. Don’t feel like you have to make it from scratch on your first try.
- Store-Bought Dough: The easiest route. You can find it in the refrigerated section of most grocery stores. Let it sit at room temperature for at least 30-60 minutes before you stretch it. Cold dough is stiff and hard to work with, like trying to turn a cold engine.
- DIY Dough: Making your own is rewarding! You can find many simple recipes online. We recommend starting with a basic recipe from a trusted source like King Arthur Baking.
- Pre-Made Crusts: You can also use pre-baked crusts if you’re short on time.
When you’re ready, stretch your dough on a lightly floured surface to about 12-14 inches. Try to make it an even thickness, but don’t worry if it’s not a perfect circle. Rustic is good!
The Sauce, Cheese, and Toppings: The Paint and Interior
This is where you can get creative. The key is not to overload the pizza. Too much weight can make the crust soggy.
- Sauce: A thin layer is all you need. Too much sauce will make your pizza watery.
- Cheese: Low-moisture mozzarella is the classic choice because it melts well without releasing too much water. Shred your own if you can—pre-shredded cheese often has coatings that prevent it from melting smoothly.
- Toppings: If you’re using vegetables with high water content (like mushrooms or bell peppers), it’s a good idea to lightly cook them first to remove some moisture. Go easy on the toppings; less is more.
Step-by-Step Guide: How to Cook Pizza on a Blackstone Griddle
Alright, tools are gathered and ingredients are prepped. It’s time to fire it up. Follow these steps, and you’ll be in great shape.
Step 1: Position and Preheat Your Griddle (The Warm-Up)
This is the most important step. A properly heated stone is the foundation of a great pizza. Don’t rush it.
- Place your pizza stone or steel in the center of your cold Blackstone griddle.
- Turn all burners to low-medium. You want to heat the stone gradually to prevent it from cracking (this is especially important for ceramic stones). It’s like warming up your car on a cold day—you don’t want to redline a cold engine.
- Let it preheat for at least 30-45 minutes. You are not just heating the air; you are heat-soaking that heavy stone so it holds a massive amount of thermal energy.
- Use your infrared thermometer to check the surface temperature of the stone. You are aiming for 450-500°F (232-260°C). Adjust the burners as needed to hold this temperature.
Step 2: Assemble Your Pizza (The Build)
While the griddle is preheating, build your pizza. To make life easy, assemble it directly on a piece of parchment paper that is slightly larger than your dough.
- Lay your stretched dough on the parchment paper.
- Add a thin layer of sauce, leaving a small border for the crust.
- Sprinkle on your cheese evenly.
- Add your favorite toppings. Remember, don’t overload it!
Step 3: Launch Your Pizza (The Test Drive)
This is where the pizza peel and parchment paper become your best friends. It makes the transfer from your counter to the hot stone completely stress-free.
- Slide your pizza peel under the parchment paper.
- Walk it over to the griddle. In one smooth motion, slide the pizza—parchment paper and all—onto the center of your hot stone.
- Immediately cover the pizza with your basting dome. This traps the heat and steam, creating an oven environment that melts the cheese and cooks the toppings.
Step 4: The Cook (Cruising Speed)
Now, the Blackstone does most of the work. Your job is just to keep an eye on things. A pizza on the Blackstone cooks fast—much faster than in a home oven.
- Cook for 3-4 minutes.
- Carefully lift the dome and, using tongs, grab a corner of the parchment paper and quickly pull it out from under the pizza. The crust will have set enough by now that it won’t stick. Discard the paper.
- Replace the dome and continue cooking for another 3-5 minutes.
- The total cook time will be around 6-8 minutes, depending on the thickness of your crust and the amount of toppings.
Step 5: Check for Doneness (The Final Inspection)
How do you know when it’s ready? Look for these visual cues:
- The cheese is fully melted, bubbly, and might have a few light brown spots.
- The crust is golden brown and puffy.
- Use a spatula to gently lift an edge of the pizza and check the bottom. It should be firm and have some browned or slightly charred spots.
Step 6: Remove, Rest, and Serve
Once it’s perfect, use your pizza peel to slide the pizza off the stone and onto a cutting board. Let it rest for a minute or two. This allows the cheese to set, so it doesn’t all slide off when you cut into it. Slice it up and enjoy the best homemade pizza you’ve ever had!
Temperature and Timing Guide
Getting the temperature right is key. This chart is a good starting point. Your griddle might run hotter or cooler, so always use your eyes and the infrared thermometer for the best results.
| Crust Type | Stone Surface Temperature | Estimated Cook Time | Notes |
|---|---|---|---|
| Thin Crust (Neapolitan-style) | 500-550°F (260-288°C) | 4-6 minutes | Cooks very fast. Watch it closely to avoid burning. |
| Standard Crust (New York-style) | 450-500°F (232-260°C) | 6-8 minutes | The sweet spot for most homemade pizzas. |
| Thick Crust (Pan or Sicilian) | 400-425°F (204-218°C) | 10-15 minutes | Lower heat is needed to cook the dough all the way through without burning the bottom. |
Troubleshooting Common Pizza Problems
Even the best mechanics run into issues. If your first pizza isn’t perfect, don’t sweat it. Here’s a quick diagnostic chart to help you figure out what went wrong.
| Problem | Likely Cause | Solution |
|---|---|---|
| Soggy Crust | Stone wasn’t hot enough, or too much sauce/watery toppings. | Preheat your stone for longer (at least 30 mins). Use less sauce and pre-cook watery vegetables. |
| Burnt Bottom, Uncooked Top | Stone was too hot. The bottom cooked before the top had a chance. | Lower the griddle temperature. Make sure you are using the basting dome to trap heat on top. |
| Cheese is Brown but Dough is Raw | The overall temperature is too high. | Reduce the heat on your burners. You want a balance where the top and bottom finish at the same time. |
| Pizza is Stuck to the Stone | You didn’t use parchment paper or the stone wasn’t hot enough when you launched. | Always use parchment paper for the first few minutes of the cook. This completely prevents sticking. |
Frequently Asked Questions (FAQ)
Can I cook the pizza directly on the Blackstone griddle surface?
It’s not recommended. The steel surface gets extremely hot and will likely burn the bottom of your crust before the toppings are cooked. Using a pizza stone or steel as a buffer is the secret to success.
What’s better for the griddle, a pizza stone or a pizza steel?
Both work well, but a pizza steel is generally better. It’s indestructible and transfers heat more efficiently, which can give you an even crispier crust. However, a quality ceramic stone will also produce excellent results.
What temperature should my Blackstone be for pizza?
You should aim for a surface temperature on your pizza stone of around 450-500°F (232-260°C). Use an infrared thermometer to measure the stone itself, not the surrounding griddle top.
How do I stop my pizza from sticking?
The easiest, most foolproof way is to build your pizza on parchment paper and launch it onto the hot stone. After 3-4 minutes, the crust will be set, and you can easily slide the parchment paper out from underneath.
Can I use store-bought pizza dough?
Absolutely! Store-bought dough is a huge time-saver and works great. Just be sure to let it come to room temperature for about an hour before you try to stretch it. This makes it much more pliable and easy to work with.
How do I get a crispy crust?
A crispy crust comes from high, stable heat. The key is to preheat your pizza stone or steel thoroughly for at least 30 minutes until it reaches 450°F or more. This intense heat drives moisture out of the dough quickly, resulting in a crispy finish.
What if I don’t have a basting dome?
You can try using a large, overturned metal bowl to cover the pizza. The goal is to trap heat. However, a dedicated basting dome is inexpensive and works much better, making it a highly recommended tool for griddle pizza.
Your Project is Complete
See? It’s not so different from tackling a project in the garage. With the right tools, a clear plan, and one little secret, you can get professional-level results right in your own backyard. That feeling of pulling a perfect, bubbly pizza off the griddle is just as satisfying as hearing an engine purr after a tune-up.
Don’t be afraid to experiment with different toppings, sauces, and doughs. Every pizza you make will teach you something new. So fire up that Blackstone, give it a try, and enjoy the ride. You’ve got this.
