How to Make Crispy Pizza on a Blackstone Griddle

Fire up your griddle — this guide will show you how to make an outstanding Blackstone Pizza with minimal fuss and maximum flavor. You don’t need a pizza oven or indoor baking; with a few practical tricks you’ll get pizzeria-style results right on your griddle.

Easy Blackstone Pizza

Cooking pizza on a flat-top griddle is straightforward but different from using an oven. The griddle heats from below only, so the top of the pizza won’t brown or bubble the same way unless you use some deliberate techniques. Below are three simple strategies to ensure even cooking, melted cheese, and crisp-tender toppings.

One option people sometimes use is to finish pizzas under an oven broiler to brown the top. That works, but it defeats the point of cooking outdoors on the griddle and isn’t necessary if you follow the method below.

My preferred method combines three elements:

Preheat and hot-start toppings and sauce so everything is warm before you assemble the finished pizza.
Start by placing the dough or crust face-down briefly on the griddle to get the top surface hot, then flip and add sauce and cheese.
Cover the pizza with a dome or a griddle lid to trap heat so the cheese melts and toppings crisp from above as well as below.

When you use those three steps together, you’ll get melted, gooey cheese and crisp, hot toppings that resemble a pizza finished under a burner — all without going back inside.

More Blackstone Recipes here!

Recipe Shopping List

You probably already have most of these items in your pantry. For exact quantities see the ingredients list in the recipe card below.

Pizza crusts (store-bought crusts, naan, pita, or homemade dough)
Pizza sauce (jarred or homemade)
Shredded mozzarella cheese
Your favorite pizza toppings: pepperoni, cooked sausage, ham, peppers, onions, pineapple, olives, etc.

Try our Blackstone Kielbasa and Pierogies

How To Make This Recipe

Below is an overview of the process so you know what to expect. Follow the step-by-step instructions in the recipe card for exact times and measurements.

Preheat: Heat your griddle to medium. Warm the pizza sauce in a small pan or microwave so it’s hot when you add it to the crust.
Prepare the crust: For precooked crusts or naan, place what will become the top of the pizza face-down on the hot griddle for a minute or two to warm that surface. For fresh dough, lightly oil the griddle, roll the dough into 6–8″ rounds, and cook one side until golden, then flip.
Preheat toppings: Spread toppings like pepperoni, sausage, ham, peppers, onions, and pineapple in a single layer on the griddle to heat them through and start crisping them. Warm toppings help melt the cheese and compensate for the griddle’s single heat source.
Assemble and finish: Flip the crust so the cooked side is down, spread the hot sauce, add a generous layer of shredded mozzarella, and add the heated toppings. Cover with a dome lid or the griddle’s lid to trap heat and melt the cheese evenly.
Serve: Once the cheese is melted and the crust is cooked through, remove the pizza from the griddle, slice, and serve hot.

How about some Blackstone Mexican Pizzas?

Recipe FAQ

Can this dish be made ahead of time?

Yes. Pizza keeps well as leftovers and reheats beautifully. Store cooled slices in an airtight container or a freezer bag in the refrigerator for 2–3 days.

How should I store and reheat leftovers?

For best texture, reheat slices in a skillet on the griddle, in an air fryer, or in the oven to crisp the crust and re-melt the cheese. Microwave works in a pinch but can make the crust soggy.

What crust works best?

Any crust you like will work. Homemade dough gives you a classic texture, garlic naan makes a quick and flavorful base (as pictured here), and premade naan or pita are excellent convenience options for smaller or individual pizzas.

What pizza sauce should I use?

Use your favorite jarred sauce or a simple homemade sauce. A warm, well-seasoned sauce works best on the griddle because it helps the cheese melt and adds moisture to the finished pizza.

Brush with our Smoked Garlic Butter for extra flavor!

More Pizza Recipes

Pepperoni Pizza Rollups
Easy Biscuit Pizza Poppers
Thai French Bread Pizza
Taco Pizza
Cast Iron Deep Dish Pizza
Traeger Pizza Meatloaf
Three Meat Pizza
Smoked Pickled Jalapeños (great pizza topping)
Traeger Buffalo Chicken Flatbread

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Yield: 8 servings

Blackstone Pizza

These Blackstone pizzas are quick to prepare and deliver great flavor. Follow the approach described here for consistent, delicious results on your griddle.

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Ingredients

8 pizza crusts (or naan, pita, or homemade dough)
1 jar pizza sauce (or homemade)
8 cups shredded mozzarella cheese
Assorted pizza toppings (pepperoni, sausage, ham, peppers, onions, pineapple, etc.)

Instructions

Preheat your griddle to medium. Warm the pizza sauce in a small pan or microwave so it’s hot when applied.
Lightly oil the griddle with olive oil or a neutral oil to prevent sticking.
If using precooked crusts, place the side that will be the top face-down on the hot griddle for a minute to warm and slightly toast it.
For fresh dough, roll it into rounds and cook one side on the greased griddle until it’s golden, then flip and proceed as with a pre-cooked crust.
Heat toppings in a single layer on the griddle so they’re hot and starting to crisp before you add them to the pizza. This helps the cheese melt evenly and produces a finished texture similar to an oven-baked pizza.
Flip the crust so the cooked side is down, spread hot sauce, add mozzarella and the warmed toppings, then cover with a dome or griddle lid to trap heat and melt the cheese.
Once the cheese is melted and the crust is cooked through, remove the pizza from the griddle, slice, and serve immediately.

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