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Pizza on a Blackstone Griddle

Pizza on a Blackstone griddle with bubbling mozzarella and a charred, golden crust. This easy flatbread-style griddle pizza uses quick cook times and a covered melt for melty cheese.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough Use store-bought or homemade dough.
Toppings base
  • 2 tbsp olive oil For oiling the griddle surface.
  • 1 cup pizza sauce For spreading on the flipped crust.
  • 2 cup mozzarella cheese, shredded Shred or buy pre-shredded.
Optional toppings
  • Your choice of toppings Examples: pepperoni, mushrooms, bell peppers, olives.
Finishing
  • Fresh basil leaves Add after cooking for bright flavor.
  • 0.25 cup Grated Parmesan cheese Sprinkle right after removing from the griddle.
Dusting
  • Flour for dusting Lightly dust for stretching and preventing sticking.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Heat and oil the griddle
  1. Heat the Blackstone griddle to medium heat and oil the surface to prevent sticking.
  2. Keep the heat steady so the crust can brown in 2-3 minutes and the cheese will melt quickly under the cover.
Stretch and pre-cook the crust
  1. Divide the pizza dough into 4 portions and stretch each into a thin round, dusting with flour as needed to keep it workable.
  2. Place the dough directly on the griddle and cook for 2-3 minutes until the bottom is golden.
Add toppings and melt the cheese
  1. Flip the crust and quickly add the pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side.
  2. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts and the toppings are hot.
Finish and serve
  1. Remove the pizza from the griddle and top with fresh basil and grated Parmesan cheese.
  2. Slice and serve immediately while the cheese is bubbling and the crust stays crisp at the edges.

Notes

For the best griddle pizza texture, stretch the dough thin and avoid overloading toppings so the cheese melts evenly under the cover. Refrigerate leftovers up to 3 days in an airtight container; reheat on the griddle or in a hot oven until warmed through. Freezing is not recommended for the cooked pizzas. For a lighter option, use reduced-fat mozzarella or part-skim mozzarella without changing the griddle method.