Ingredients
Equipment
Method
Preheat and prep the griddle
- Heat the Blackstone griddle to medium heat, then lightly oil the surface so it’s slick but not pooling. Visual cue: the surface looks glossy and ready to sizzle when dough touches down.
Stretch and par-cook the crust
- Divide pizza dough into 4 portions and stretch each into a thin round, dusting with flour as needed. Visual cue: rounds should be thin enough to see slight translucency at the edges.
- Place the dough rounds directly on the griddle and cook for 2-3 minutes, until the bottom is golden. Visual cue: bubbles form and the underside looks browned with charred specks.
Add toppings and melt
- Flip the crust and quickly add pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side. Visual cue: toppings settle immediately without sliding off.
- Cover with a dome or large pan and cook for 3-5 minutes until the cheese fully melts. Visual cue: cheese turns glossy and bubbly, and toppings look heated through.
Finish and serve
- Remove the pizza from the griddle and top with fresh basil leaves and grated Parmesan cheese, then slice and serve. Visual cue: basil looks bright green against the melted cheese.
Notes
Pro tip: keep the heat at true medium so the crust browns in 2-3 minutes without burning before the cheese melts. Store leftovers in the refrigerator up to 3 days; reheat on the griddle or in a skillet until warmed. Freezing isn’t recommended for best crust texture. Dietary swap: use a dairy-free mozzarella and Parmesan-style topping if you want a dairy-free version.