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Pizza on a Blackstone Griddle

Pizza on a Blackstone griddle with bubbling cheese and a charred, golden flatbread crust. Stretch dough into thin rounds, par-cook on the flat-top, then dome-cook until the cheese melts and blisters.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough
Olive oil
  • 2 tbsp olive oil
Pizza sauce
  • 1 cup pizza sauce
Mozzarella cheese
  • 2 cup mozzarella cheese, shredded
Toppings (your choice)
  • 1 Your choice of toppings
Fresh basil leaves
  • 0.25 cup Fresh basil leaves
Parmesan cheese
  • 0.25 cup Grated Parmesan cheese
Flour for dusting
  • 0.25 cup Flour for dusting

Equipment

  • 1 Blackstone griddle

Method
 

Preheat and oil the griddle
  1. Heat the Blackstone griddle to medium heat, then lightly oil the surface so the dough releases easily. Wait until the surface looks slick and ready.
Stretch and par-cook the crust
  1. Divide the pizza dough into 4 portions and stretch each into thin rounds, dusting with flour as needed. Keep the rounds even and thin so they cook quickly.
  2. Place the dough rounds directly on the griddle and cook for 2-3 minutes, until the bottom is golden. Look for bubbling and a firm, set edge.
Top and dome-cook
  1. Flip the crust and quickly add the pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side. Work fast so the cheese starts melting right away.
  2. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts. You should see the cheese bubbling and the crust edges lightly charring.
Finish and serve
  1. Remove the pizza from the griddle and top with fresh basil and grated Parmesan cheese. Serve immediately so the cheese stays molten.

Notes

Pro tip: dome-cooking traps heat and steam so the cheese melts while the underside stays crisp—keep toppings moderately sized to avoid soggy centers. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot griddle or skillet for best texture. Freezing isn’t recommended for crust quality. For a lighter option, use part-skim mozzarella and reduce Parmesan to a light sprinkle.