This Blackstone pizza brings pizzeria-style charm to the backyard, with smoky edges, gooey cheese, and a crust that cooks up beautifully crisp!

If you love pizza with a crisp bottom, bubbly cheese, golden edges, and that hot griddle smell that makes everyone suddenly “not that hungry” until slices hit a plate, this Blackstone Pizza recipe is exactly what you want to make next.

It gives you that pizzeria-style bite right at home, without turning your kitchen into a flour-covered crime scene!

This recipe uses ready-made pizza dough, simple sauce, mozzarella, pepperoni, and a little olive oil to help crust crisp beautifully on a Blackstone griddle. The trick is not rushing it.

Pizza on a flat top needs a little planning because bottom heat works fast, while cheese needs trapped heat from a dome or lid to melt properly.

Once you learn that tiny move, you will make pizza on your Blackstone again and again!

Ingredients

For Pizza Dough:

• 1 pound pizza dough, divided into 2 equal balls
• 2 tablespoons all-purpose flour, for stretching dough
• 1 tablespoon cornmeal or semolina, optional but helpful for texture
• 2 tablespoons olive oil, divided

For Sauce:

• 1/2 cup pizza sauce or thick marinara sauce
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, optional
• Pinch of sugar, only if sauce tastes too sharp

For Toppings:

• 2 cups shredded low-moisture mozzarella cheese
• 1/2 cup pepperoni slices
• 1/4 cup thinly sliced red onion, optional
• 1/4 cup sliced bell peppers, optional
• 2 tablespoons grated parmesan cheese
• Fresh basil leaves, optional
• Extra olive oil, for brushing crust edges

Servings

Makes 2 medium pizzas
Serves 4 people

Cook time per pizza: 8 to 10 minutes
Prep time: 20 minutes
Total time: About 35 to 40 minutes

How to Make Blackstone Pizza 

Start by taking pizza dough out of fridge 45 to 60 minutes before cooking.

Lightly flour your counter, divide dough into 2 pieces, and gently press each one into an 8 to 10 inch circle.

Do not attack it with a rolling pin unless dough is being stubborn. Use your fingertips and palms to stretch from center outward, leaving edge slightly thicker so crust has that lovely golden rim.

If dough keeps shrinking back, let it rest for 5 minutes, then try again. That little pause saves your patience and your pizza!

Stir pizza sauce with olive oil, garlic powder, oregano, red pepper flakes, and tiny pinch of sugar if sauce tastes acidic.

Keep sauce thick and spreadable. You only need about 1/4 cup sauce per pizza, which may look modest, but too much sauce is how a crisp griddle pizza turns into soft bread with regrets.

Preheat Blackstone for 8 to 10 minutes over medium-low to medium heat.

Brush griddle lightly with olive oil, then sprinkle a little cornmeal or semolina where pizza will sit if you want extra texture.

Carefully lay one stretched dough round onto hot griddle and let it cook for 2 to 3 minutes, until bottom is lightly golden and top begins to show a few bubbles.

Peek under edge with spatula. If it looks pale, give it another minute. If it is browning too fast, lower heat right away because cheese still needs time later.

Flip dough carefully. Now work quickly but calmly! Spread about 1/4 cup sauce over cooked side, leaving a small border around edge.

Add 1 cup mozzarella, pepperoni, red onion, bell peppers if using, and a sprinkle of parmesan.

Do not overload toppings because heavy pizza takes longer to heat through, and flat top pizza rewards restraint. This is not salad bar night!

Brush crust edge with a little olive oil, then cover pizza with melting dome. Let it cook for 5 to 7 minutes, checking every couple minutes.

You are looking for melted cheese, crisp bottom, browned pepperoni edges, and crust that smells toasty and buttery even though you barely used any oil.

If bottom browns before cheese fully melts, turn off burner under pizza, keep dome on, and let trapped heat finish top for another 1 to 2 minutes.

Slide pizza onto cutting board and let it rest for 2 minutes before slicing. I know waiting feels dramatic, but hot cheese needs a second to settle so every slice does not drag half of pizza with it.

Finish with fresh basil, extra parmesan, or a tiny drizzle of olive oil if you want it glossy and gorgeous!

Repeat with second dough round. Before cooking next pizza, scrape away any burnt bits, add a light brush of oil, and make sure griddle is back around 400°F to 425°F.

Tips for Best Results

• Keep dough thin in center and slightly thicker around edges. Thick center takes too long on griddle and can stay doughy while bottom gets dark.
• Use a melting dome. This is non-negotiable if you want cheese melted without burning crust.
• Do not drown pizza in sauce. Two to four tablespoons per medium pizza is plenty.
• Use cooked meats if adding sausage, chicken, bacon, or ground beef. Blackstone pizza cooks fast, so raw meat will not cook safely in time.
• Keep toppings light and thinly sliced. Heavy toppings trap steam, and steam is not a friend of crisp crust.
• Let pizza rest before slicing. Two minutes makes cleaner slices and better cheese pull!

Flavor Variations

• For a BBQ chicken Blackstone pizza, use 1/4 cup barbecue sauce, cooked shredded chicken, mozzarella, red onion, and cilantro after cooking.
• For a veggie version, use mushrooms, bell peppers, onions, olives, and spinach, but keep vegetables thin and do not pile them too high.
• For a spicy pepperoni version, add jalapeños, chili flakes, hot honey after cooking, and extra parmesan.
• For a white pizza, skip tomato sauce and use olive oil, garlic, mozzarella, ricotta dots, parmesan, black pepper, and fresh basil.

Serving Suggestions!

• Serve Blackstone Pizza hot with a crisp Caesar salad, garlic butter corn, grilled zucchini, or a simple cucumber tomato salad.
• For a party-style meal, slice pizzas into small squares and serve with ranch, hot honey, marinara, garlic butter, and chili flakes on side so everyone can dress up their slice.
• For a fun weeknight dinner, prepare dough and toppings ahead, then let everyone choose their own toppings before pizzas hit griddle. Just remind them that “a little of everything” can quickly become “why is my pizza wet?”

This Blackstone pizza is one of those recipes that makes outdoor cooking feel easy, fun, and dangerously repeatable!

Crisp crust, bubbling cheese, smoky pepperoni edges, and that quick griddle magic make it perfect for weekends, family dinners, game day, or any night when regular oven pizza just does not sound exciting enough.

Once you get your heat right and keep toppings light, you will be turning out golden, cheesy griddle pizzas like you have been doing it forever!