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Pizza on a Blackstone Griddle

Griddle pizza on a Blackstone gives you bubbling cheese and a charred, golden crust using quick stovetop-style grilling on a flat-top. Stretch thin flatbread dough, top fast under a dome, and finish with fresh basil and grated Parmesan.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough and flour
  • 1 lb pizza dough Store-bought or homemade; divide into 4 portions.
  • 0.25 g Flour for dusting Use as needed to prevent sticking while stretching dough.
Sauce and cheese
  • 2 tbsp olive oil For oiling the griddle surface before cooking.
  • 1 cup pizza sauce Use enough to spread over the flipped crust.
  • 2 cup mozzarella cheese, shredded Shred for best melt and coverage.
  • 0.25 cup Grated Parmesan cheese Sprinkle after cooking.
Toppings and finishing
  • 1 Your choice of toppings Keep them thin and cook-friendly since pizza cooks quickly.
  • 0.5 cup Fresh basil leaves Add after removing from the griddle for bright flavor.

Equipment

  • 1 Blackstone griddle

Method
 

Preheat and prep dough
  1. Heat the Blackstone griddle to medium heat and oil the surface with the olive oil until lightly glossy.
  2. Divide the pizza dough into 4 portions and stretch each into thin rounds, dusting with flour as needed to prevent sticking.
Cook the crust
  1. Place the dough rounds directly on the griddle and cook for 2-3 minutes, until the bottom is golden and set.
  2. Flip the crust and quickly add the pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side.
Melt and char
  1. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts completely and the edges start to char.
  2. Remove the pizzas from the griddle and top with fresh basil leaves and grated Parmesan cheese.
  3. Slice and serve immediately while the cheese is bubbling.

Notes

Pro tip: keep toppings thin and not watery so they melt quickly under the dome without steaming the crust. Refrigerate leftover cooked pizza for up to 3 days; reheat on a hot griddle or skillet for best texture. Freezing is not recommended for cooked pizzas. Dietary swap: use gluten-free pizza dough if you want a gluten-free griddle pizza while keeping the same griddle method.