Can You Use a Pizza Stone on a Blackstone Griddle? A Comprehensive Guide
In short, yes, you can use a pizza stone on a Blackstone griddle, but it’s essential to understand the proper techniques and potential risks to avoid damaging your equipment or creating a fire hazard.
Introduction: The Allure of Griddle-Cooked Pizza
The Blackstone griddle has rapidly become a staple in outdoor cooking setups, prized for its even heat distribution and versatility. While primarily used for breakfast, burgers, and stir-fries, adventurous cooks are always looking for new ways to leverage its power. One such experiment is attempting to bake a pizza on a Blackstone using a pizza stone. The idea is enticing: achieving a crispy, wood-fired flavor without the expense and space requirements of a dedicated pizza oven.
The Potential Benefits of Using a Pizza Stone on a Blackstone
Why even consider using a pizza stone on a Blackstone griddle? Several potential advantages make it an appealing prospect:
- Enhanced Crispiness: A pizza stone absorbs moisture from the dough, resulting in a crispier crust compared to baking directly on the griddle surface.
- Improved Heat Retention: The stone acts as a buffer, providing a more consistent and even heat source, reducing the chances of burning.
- “Wood-Fired” Flavor: While not a true wood-fired experience, the high heat and smoky environment of the Blackstone can impart a similar flavor profile.
- Compact Pizza Oven Alternative: For those without the space or budget for a pizza oven, this offers a viable alternative for outdoor pizza making.
The Process: Setting Up Your Blackstone for Pizza Baking
Successfully using a pizza stone on a Blackstone requires careful preparation and execution:
- Choose the Right Stone: Opt for a high-quality pizza stone made from ceramic, cordierite, or soapstone. Avoid stones with coatings or glazes. Ensure the stone fits comfortably on your griddle surface, leaving space around the edges.
- Preheat the Stone: Place the pizza stone on the cold Blackstone griddle. Gradually increase the heat to medium-low, allowing the stone to heat up slowly and evenly. This prevents cracking.
- Monitor the Temperature: Use an infrared thermometer to monitor the stone’s surface temperature. Aim for a range of 450-500°F (232-260°C).
- Prepare Your Pizza: While the stone is preheating, prepare your pizza on a pizza peel dusted with cornmeal or flour.
- Transfer the Pizza: Carefully slide the pizza onto the hot stone using the peel.
- Cook and Rotate: Cook the pizza for approximately 8-12 minutes, rotating it every few minutes to ensure even baking.
- Remove and Enjoy: Use the peel to remove the pizza from the stone. Let it cool slightly before slicing and serving.
Potential Risks and Common Mistakes
While baking pizza on a Blackstone with a stone can be rewarding, there are risks to be aware of:
- Stone Cracking: Rapid temperature changes can cause the stone to crack. Always preheat gradually and avoid placing a cold stone on a hot griddle.
- Uneven Heating: The Blackstone’s heat distribution, while generally good, may not be perfectly even. Rotating the pizza frequently helps mitigate this.
- Grease Flare-Ups: Excess grease can drip onto the stone and cause flare-ups, potentially burning the pizza. Keep the griddle surface clean and use a pizza stone that doesn’t absorb grease easily.
- Overheating: The Blackstone can generate significant heat. Monitor the stone’s temperature closely to prevent burning the crust.
- Damage to Griddle: While unlikely, prolonged high heat can potentially warp the griddle surface over time.
Comparing Pizza Stone Materials
| Material | Pros | Cons |
|---|---|---|
| Ceramic | Good heat retention, affordable | Prone to cracking, can absorb odors and flavors |
| Cordierite | Excellent heat resistance, resists cracking well | More expensive than ceramic |
| Soapstone | Superior heat retention, even heat distribution | Most expensive, requires more time to preheat and cool |
Maintaining Your Pizza Stone After Use
- Cool Completely: Allow the stone to cool completely on the griddle before attempting to clean it.
- Scrape Off Debris: Use a plastic scraper to remove any burnt food or residue.
- Avoid Soap and Water: Do not use soap or immerse the stone in water. Soap can be absorbed and affect the taste of future pizzas.
- Bake Off Odors: If the stone has absorbed any odors, bake it in the oven at 400°F (200°C) for an hour to help remove them.
- Embrace Stains: Stains and discoloration are normal and won’t affect the stone’s performance.
Frequently Asked Questions (FAQs)
Can I use any type of pizza stone on a Blackstone griddle?
Not all pizza stones are created equal. It’s best to avoid cheaper, thinner stones, as they are more prone to cracking. Cordierite or soapstone are generally considered more durable and suitable for the high heat of a Blackstone.
How long should I preheat the pizza stone on the griddle?
The preheating time depends on the thickness of the stone and the griddle’s heat setting. Generally, allow at least 20-30 minutes for the stone to reach the desired temperature (450-500°F).
What temperature should I set my Blackstone to when baking pizza?
Aim for a medium-low heat setting initially, then adjust as needed to maintain a stone surface temperature of 450-500°F. Use an infrared thermometer to monitor the temperature accurately. Avoid high heat to prevent burning the crust before the toppings are cooked.
Do I need to season a pizza stone before using it on the Blackstone?
Do not season a pizza stone with oil or grease. This can cause smoking and affect the taste of the pizza. A well-used stone will naturally develop a non-stick surface over time.
Can I use parchment paper between the pizza and the stone?
Yes, using parchment paper can simplify the transfer process and prevent sticking. However, it may slightly reduce the crispness of the crust. Ensure the parchment paper is rated for high temperatures.
What if my pizza stone starts smoking on the Blackstone?
Smoking is usually caused by food debris or grease on the stone. Try to scrape off any visible residue. If the smoking persists, lower the heat or temporarily remove the stone to allow it to cool slightly.
How do I prevent the pizza from sticking to the stone?
Use plenty of cornmeal or flour on your pizza peel to facilitate a smooth transfer. Ensure the stone is hot enough before placing the pizza on it.
Can I use a pizza stone on only one zone of my Blackstone griddle (leaving the other zone off)?
Yes, you can absolutely use a single zone. This is a great way to manage the heat and prevent overheating the entire surface. It’s even recommended to preheat the zone with the stone on low, and leave the other zone off until after transferring the pizza, at which point it can be turned on low as well to introduce indirect heat.
Is it okay if my pizza stone gets stained or discolored?
Yes, staining and discoloration are perfectly normal and do not affect the stone’s performance. They are simply a sign that the stone is being used.
How do I store my pizza stone after using it on the Blackstone?
Store the stone in a dry, well-ventilated place. Avoid storing it in a plastic bag, as this can trap moisture. If possible, store it in the oven or on a shelf where it won’t be bumped or damaged.
Can I use a pizza steel on a Blackstone griddle instead of a pizza stone?
Yes, you can use a pizza steel on a Blackstone. Pizza steels tend to heat up faster and conduct heat more efficiently than pizza stones, leading to a crispier crust. However, they can also be more prone to burning if not carefully monitored.
How often should I clean my pizza stone?
You only need to clean your pizza stone occasionally, primarily to remove large pieces of debris. Over-cleaning can damage the stone. A simple scrape with a plastic scraper is usually sufficient.