How to Cook Pizza on a Blackstone Griddle?
Cooking pizza on a Blackstone griddle involves using a high heat, a well-prepped surface, and a good understanding of heat management to achieve a delicious, crispy crust and perfectly melted toppings. Mastering the technique results in restaurant-quality pizza made conveniently outdoors.
Why Blackstone Pizza? The Griddle Advantage
Cooking pizza on a Blackstone griddle, while perhaps unconventional, offers several distinct advantages over traditional oven baking or even dedicated pizza ovens. The Blackstone’s consistently high heat and large, flat surface create conditions ideal for achieving a crispy, browned crust. This method is also excellent for outdoor cooking, keeping your kitchen cool during the summer months and adding a smoky flavor profile that you simply can’t replicate indoors. Forget turning on your oven – the Blackstone provides a faster, hotter, and often more flavorful pizza experience.
The Essential Equipment & Ingredients
Before you start, you’ll need to gather your equipment and ingredients. A successful Blackstone pizza experience hinges on having the right tools at your disposal.
- Blackstone Griddle: Obviously! Make sure it’s clean and properly seasoned.
- Pizza Peel: Metal or wood, used for transferring the pizza to and from the griddle.
- Pizza Cutter: A wheel cutter or rocker cutter works well.
- Griddle Scraper: For cleaning the surface between pizzas.
- Infrared Thermometer (Optional): Helps monitor the griddle temperature accurately.
The quality of your ingredients also plays a crucial role.
- Pizza Dough: Store-bought or homemade. Ensure it’s at room temperature for easy stretching.
- Pizza Sauce: Choose a good-quality sauce that you enjoy.
- Cheese: Mozzarella is the traditional choice, but feel free to experiment.
- Toppings: Get creative! Meats, vegetables, herbs – the possibilities are endless.
- Olive Oil: For lightly greasing the griddle surface.
The Grilling Process: Step-by-Step
Here’s a detailed guide to cooking pizza on your Blackstone:
- Preheat the Griddle: Preheat your Blackstone to medium-high heat (around 400-450°F). This may take 10-15 minutes. Ensure even heat distribution across the surface.
- Prepare the Dough: Stretch or roll out your pizza dough to your desired size and shape. Aim for a thickness of about 1/4 inch.
- Assemble the Pizza: Lightly dust your pizza peel with flour or cornmeal. Carefully transfer the dough to the peel. Spread the sauce evenly, leaving a small border for the crust. Add cheese and your desired toppings.
- Cook the Pizza: Carefully slide the pizza from the peel onto the preheated griddle. Close the griddle lid (if applicable) to help melt the cheese evenly and cook the toppings.
- Monitor the Cooking: Check the pizza frequently to prevent burning. The cooking time will vary depending on the griddle temperature and the thickness of the dough. It typically takes 5-8 minutes.
- Rotate and Adjust: Use the pizza peel to rotate the pizza occasionally for even cooking. If the bottom is cooking too quickly, reduce the heat slightly.
- Remove and Serve: Once the crust is golden brown and the cheese is melted and bubbly, carefully slide the pizza back onto the peel. Slice and serve immediately.
Troubleshooting Common Problems
Like any cooking method, mastering pizza on the Blackstone can come with a few initial challenges. Here’s how to address some common problems:
| Problem | Solution |
|---|---|
| Burnt Crust | Reduce the heat slightly. Rotate the pizza more frequently. Consider using a pizza stone or baking sheet on the griddle to diffuse the heat. |
| Soggy Crust | Ensure the griddle is hot enough. Don’t overload the pizza with toppings, as this can prevent the crust from crisping. Try par-baking the crust slightly before adding toppings. |
| Uneven Cooking | Rotate the pizza frequently. Use an infrared thermometer to ensure even heat distribution across the griddle surface. |
| Pizza Sticking | Make sure the griddle is properly seasoned and lightly oiled. Use enough flour or cornmeal on the pizza peel to prevent sticking during transfer. |
Cleaning and Maintenance
After you’ve enjoyed your delicious pizza, proper cleaning and maintenance are essential to keep your Blackstone in top condition. Use a griddle scraper to remove any food residue. Wipe down the surface with a damp cloth. Re-season the griddle with a thin layer of oil to prevent rusting. Regular cleaning will ensure that your Blackstone is ready for your next pizza-making adventure.
FAQ
How do I prevent the pizza from sticking to the griddle?
To prevent sticking, ensure your Blackstone is well-seasoned and lightly oiled before placing the pizza. Generously dust your pizza peel with flour or cornmeal; this creates a barrier and allows the pizza to slide off easily.
What temperature should I set my Blackstone to for pizza?
Aim for a medium-high heat, around 400-450°F. Using an infrared thermometer can help you gauge the temperature accurately. Adjust as needed based on your pizza’s cooking speed.
How long does it take to cook pizza on a Blackstone?
Cooking time typically ranges from 5-8 minutes, depending on the griddle temperature, dough thickness, and toppings. Watch closely and rotate for even cooking.
Can I use frozen pizza dough?
Yes, but thaw it completely first. Allow the dough to come to room temperature for easier stretching and a better crust.
What kind of oil should I use for seasoning the griddle?
Use a high-smoke-point oil like canola, avocado, or grapeseed oil for seasoning. Avoid olive oil, as it has a lower smoke point.
Do I need to use a pizza stone on the Blackstone?
No, using a pizza stone is optional. The Blackstone’s flat surface already provides excellent heat distribution, but a stone can offer even more consistent heat and a crispier crust if desired.
What are the best toppings for Blackstone pizza?
That’s all preference! However, be mindful of moisture. Avoid overdoing it with watery toppings. Some popular choices include pepperoni, sausage, mushrooms, onions, and peppers.
How do I clean my Blackstone after cooking pizza?
Scrape off any food residue with a griddle scraper while the griddle is still warm. Wipe down with a damp cloth. Re-season with a thin layer of oil. Avoid using soap unless absolutely necessary, as it can strip the seasoning.
Can I cook deep-dish pizza on a Blackstone?
While possible, it’s trickier. You’ll need a heat-safe pan to contain the deep-dish pizza and may need to adjust cooking times. The lid will be essential for even cooking.
How do I prevent the pizza from getting too charred on the bottom?
Reduce the heat slightly and rotate the pizza more frequently. A pizza stone or baking sheet underneath can also help diffuse the heat.
What’s the best way to stretch pizza dough?
Practice makes perfect! Start by gently pressing the dough into a disc. Then, use your fingertips to stretch it outwards, rotating the dough as you go. Avoid using a rolling pin, as it can compress the dough and prevent it from rising properly.
How do I store leftover Blackstone pizza?
Store leftover pizza in an airtight container in the refrigerator. Reheat in a preheated oven or on the Blackstone for a few minutes until heated through and the crust is crispy again.