Description
Listen, I’ve been making homemade pizza for years – fancy pizza stones, pizza steels, home ovens cranked as high as they’ll go… but nothing, and I mean NOTHING, compares to what happens when you make pizza on a Blackstone griddle. That flat-top gets crazy hot (we’re talking 500-600°F), giving you that crispy-bottom, puffy-edge pizza that’s basically impossible to achieve in a regular home oven. It’s the closest thing to those wood-fired pizzeria pies without building a brick oven in your backyard (which, let’s be honest, I’ve considered).
Ingredients
Scale
For the Dough (makes 4 personal pizzas):
- 4 cups bread flour (all-purpose works too, but bread flour gives that chewier texture)
- 1½ cups warm water (about 110°F – should feel like warm bath water)
- 2¼ tsp active dry yeast (that’s one packet if you’re using those)
- 2 tsp salt (kosher preferred, but whatever you’ve got works)
- 2 Tbsp olive oil (plus more for the bowl and your hands)
- 1 Tbsp sugar or honey (feeds the yeast and helps with browning)
- Optional: 1 tsp garlic powder and 1 tsp Italian herbs (if you want flavored crust)
For the Toppings:
- 1 cup pizza sauce (store-bought is fine, or make your own – I’ll include my quick recipe below)
- 16 oz low-moisture mozzarella cheese, shredded (please, for the love of pizza, grate it yourself)
- Toppings of your choice (pepperoni, sausage, veggies, etc.)
- 2–3 Tbsp olive oil for brushing the crust
- Cornmeal or semolina flour for dusting (prevents sticking)
- Optional: fresh basil, red pepper flakes, grated parmesan for finishing
Equipment:
- Blackstone griddle (duh)
- Pizza peel (wood or metal – you need this to transfer pizza to the griddle)
- Infrared thermometer (not essential but super helpful)
- Metal pizza turner or large spatula
- Pizza cutter