Name: Blackstone Pizza Recipe: Crispy Crust in Minutes
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1 lb pizza dough; 2 tbsp olive oil; 1 tbsp cornmeal; ½ cup pizza sauce; 1 ½ cups shredded mozzarella; ½ cup grated Parmesan; Toppings of choice

Hungry for pizza but tired of soggy delivery? Fire up your Blackstone griddle for the crispiest, cheesiest homemade pie you’ll ever make. With a perfectly charred crust and melty toppings, this method beats your oven any day—and it’s ready in under 15 minutes.

Why This Recipe Works

Griddle Heat Magic: The Blackstone’s even, high heat delivers a crispy bottom and bubbly cheese simultaneously.
No Dough Stress: Store-bought dough works perfectly (or use homemade if you’re ambitious).
Quick Cooking: 6-8 minutes total cook time means pizza faster than delivery.
Endless Topping Freedom: Customize with whatever toppings you love.
Outdoor Fun: No heating up the kitchen—perfect for summer pizza nights.

Ingredients

For the Dough:

1 lb pizza dough (store-bought or homemade), room temperature
2 tbsp olive oil
1 tbsp cornmeal (for dusting)

For the Sauce:

½ cup pizza sauce (or ¼ cup olive oil + 2 minced garlic cloves for white pizza)

Toppings (Choose Your Adventure):

1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
10 pepperoni slices
½ cup sliced mushrooms
¼ cup sliced black olives
¼ cup diced bell peppers
2 tbsp fresh basil, chopped (for garnish)

Equipment Needed

Blackstone griddle (or large flat-top grill)
Rolling pin (if stretching dough)
Pizza cutter or sharp knife
Metal spatula (for flipping)
Basting cover or large metal bowl (for melting cheese)

Instructions

Step 1: Preheat the Blackstone

Fire up your Blackstone to medium-high heat (about 400°F). Close the lid if you have one to let it heat evenly. While heating, stretch your dough to a 12-inch circle on a lightly floured surface. Tip: For extra crispiness, let dough sit uncovered for 10 minutes to dry slightly.

Step 2: Oil and Cook the Crust

Drizzle 1 tbsp olive oil on the griddle, then sprinkle cornmeal over it. Carefully transfer the dough to the griddle. Cook for 2-3 minutes until the bottom is golden and releases easily. Brush the top with 1 tbsp olive oil, then flip with a spatula.

Step 3: Add Sauce and Toppings

Spread pizza sauce (or garlic oil for white pizza) over the crust, leaving a ½-inch border. Sprinkle mozzarella and Parmesan, then add pepperoni, mushrooms, olives, or peppers as desired. Tip: Don’t overload toppings—less is more for crispy pizza.

Step 4: Cover and Melt Cheese

Place a basting cover or inverted metal bowl over the pizza to trap heat. Cook for 3-4 minutes until cheese is fully melted and crust is crispy. Check occasionally to prevent burning.

Step 5: Garnish and Slice

Remove from heat, sprinkle with fresh basil, and let rest 1 minute before slicing. Use a pizza cutter for clean cuts. Serve immediately while the cheese is gloriously gooey.

Tips and Tricks

Dough Hack: For extra flavor, mix 1 tsp garlic powder or Italian seasoning into the dough before stretching.
Stick-Free Guarantee: If your dough sticks, wait another 30 seconds—it will release when properly seared.
Cheese Choices: Blend mozzarella with provolone for extra stretch, or add smoked gouda for depth.
Sauce Alternatives: Use pesto, BBQ sauce, or buffalo sauce instead of traditional pizza sauce.
Leftover Magic: Reheat slices on the griddle for 1 minute per side to restore crispiness.
No Blackstone? Use a cast-iron skillet on high heat, cooking one side before topping and broiling.

Recipe Variations

Breakfast Pizza: Top with scrambled eggs, bacon, and cheddar cheese.
Hawaiian Style: Add ham, pineapple, and a drizzle of BBQ sauce.
Margherita: Fresh mozzarella, tomato slices, and basil with a balsamic glaze.
Meat Lovers: Load up with sausage, bacon, pepperoni, and ground beef.
Veggie Delight: Roasted zucchini, red onions, spinach, and feta cheese.

Frequently Asked Questions

Q: Can I use frozen dough?
A: Yes, but thaw it overnight in the fridge and bring to room temperature before stretching—otherwise, it’ll be too stiff.

Q: Why is my crust soggy?
A: Too many toppings or sauce. Keep toppings light, and pre-cook watery veggies like mushrooms.

Q: Do I need a pizza stone?
A: Nope! The Blackstone’s flat surface works even better—just ensure it’s properly preheated.

Q: Can I make dessert pizza?
A: Absolutely! Swap sauce for Nutella, top with sliced bananas and marshmallows, and cook as usual.

Summary

Blackstone pizza delivers a crispy crust, melty cheese, and endless topping options—all in minutes. Ditch the delivery and make pizza night an outdoor event.