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Pizza on a Blackstone Griddle

Griddle pizza with bubbling cheese and a charred, golden crust—made on a Blackstone flat-top in minutes. Stretch thin flatbread, cook the base until golden, then dome to melt cheese fast for an outdoor pizza vibe.
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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
Oils and sauce
  • 2 tbsp olive oil
  • 1 cup pizza sauce
Cheese and toppings
  • 2 cup mozzarella cheese, shredded
  • 1 Your choice of toppings
  • 1 Fresh basil leaves
  • 1 Grated Parmesan cheese
Dusting
  • 0.25 cup Flour for dusting

Equipment

  • 1 Blackstone griddle

Method
 

Prep the griddle and dough
  1. Heat the Blackstone griddle to medium heat and oil the surface. Keep the heat steady so the dough starts browning immediately.
  2. Divide the pizza dough into 4 portions and stretch each into a thin round, dusting with flour as needed. Stretch evenly so the crust cooks at the same rate.
Cook the crust
  1. Place the dough directly on the griddle and cook for 2-3 minutes until the bottom is golden. You should see set dough and light browning.
  2. Flip the crust and quickly add pizza sauce, shredded mozzarella cheese, and your choice of toppings to the cooked side. Work fast so the cheese starts melting right away.
Melt and finish
  1. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts. Look for bubbling cheese and a fully heated center.
  2. Remove the pizza from the griddle, top with fresh basil leaves and grated Parmesan cheese, then slice and serve. Finish while hot so the basil stays fragrant.

Notes

Pro tip: when you add sauce and toppings, keep the crust moving quickly—timing matters so the bottom stays crisp before the dome traps steam for melting. Store leftover pizzas in the refrigerator up to 3 days; reheat on a hot griddle or skillet for best texture. Freezing isn’t recommended because thin crusts soften during thawing. For a gluten-free swap, use a store-bought gluten-free pizza dough and stretch carefully to avoid tearing.