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Blackstone Griddle Pizza

Crispy griddle pizza cooked on a Blackstone with a pre-cooked flip technique that creates a restaurant-quality crust in about 10 minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 1 pizza
Course: Dinner, Lunch
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 ball pizza dough 10-12 oz, room temperature
  • 2 tbsp olive oil for griddle surface
  • 1 tbsp olive oil for top of dough
  • 0.5 cup pizza sauce or crushed tomatoes
  • 6 oz shredded mozzarella cheese
  • toppings of choice keep it reasonable, don't overload
  • flour for dusting
  • cornmeal optional, helps with sticking

Method
 

  1. Get everything ready before turning on the griddle. Stretch dough out on a floured surface to about 10-12 inches diameter and about a quarter-inch thickness. Have sauce, cheese, and toppings in separate bowls within arm's reach.
  2. Fire up griddle to medium-high heat for about 10 minutes, shooting for 450-500 degrees surface temperature.
  3. Spread about 2 tablespoons of olive oil over the area where the dough will sit on the griddle.
  4. Carefully lay stretched dough onto the oiled griddle surface. It should sizzle immediately. Drizzle about 1 tablespoon olive oil on top of the dough and spread it around.
  5. Let the bottom cook for 2-3 minutes until golden brown with some crispy spots. Check by lifting an edge with spatula.
  6. Flip the entire crust over so the cooked side is now facing up.
  7. Work quickly to spread sauce on the cooked side, leaving about half an inch around edges. Add cheese, then toppings. Keep it light. This should take 30-45 seconds.
  8. Cover the pizza with a metal dome to trap heat.
  9. Let cook under dome for 3-5 minutes, checking after 3 minutes. Cheese should be fully melted and bubbly, and bottom should be dark golden brown with some char spots.
  10. Use spatula to slide pizza off griddle onto a cutting board. Let rest for about 2 minutes before cutting.

Notes

  • Different zones on the griddle will have different temperatures - set up a hotter zone for starting and a cooler zone in case you need to move the pizza
  • The flip technique is key - it gives you a sturdy pre-cooked surface to build toppings on
  • Use less toppings than you think - overloading causes problems with cooking
  • If using vegetables that release water like mushrooms, peppers, or onions, cook them on the griddle first
  • A metal dome is critical for this recipe to melt cheese and cook toppings properly
  • Every griddle runs a little different, so expect to dial in temperature over a couple attempts
  • Store-bought dough works great - let it come to room temperature for at least 30 minutes before stretching
  • For homemade dough: 3 cups bread flour, 1 cup warm water, 2 tsp instant yeast, 2 tsp salt, 1 tbsp olive oil, 1 tsp sugar - mix, knead 5 minutes, let rise 1 hour