Imagine biting into a slice of perfectly charred, crispy-crusted pizza, cooked outdoors in minutes. That’s the allure of making pizza on a Blackstone griddle! Forget soggy, unevenly cooked pizza – the Blackstone is your secret weapon for achieving pizzeria-quality results in your own backyard. This versatile outdoor cooking appliance isn’t just for burgers and pancakes; it’s a pizza-making powerhouse.
The Blackstone griddle’s appeal lies in its ability to reach incredibly high temperatures and maintain consistent heat across its cooking surface. This translates to a beautifully cooked pizza with a crispy crust, melted cheese, and perfectly cooked toppings. Plus, you get to enjoy the process outdoors, keeping your kitchen cool and creating a fun, social cooking experience.
This comprehensive guide will walk you through every step of learning how to make pizza on a blackstone, from preparing the dough and choosing the best ingredients to achieving that coveted char and perfecting your cooking technique. Get ready to transform your Blackstone into your personal pizzeria!
Understanding Your Blackstone for Pizza
While many Blackstone models can be used for pizza, larger models generally offer more cooking surface, which is beneficial if you’re cooking for a crowd or want to experiment with larger pizzas. Regardless of the model, a well-seasoned Blackstone is absolutely crucial for success. A properly seasoned surface provides a non-stick cooking area, preventing your pizza from sticking and tearing, and also contributes to the overall flavor. Think of it as creating a natural, flavorful barrier between the dough and the griddle.
Temperature control is also paramount when learning how to make pizza on a blackstone. The ideal temperature range for cooking pizza on a Blackstone is typically between medium-high and high heat, roughly around 400-500 degrees Fahrenheit. An infrared thermometer is an invaluable tool for accurately measuring the surface temperature of your griddle. Use it to ensure the surface is evenly heated before you launch your pizza. You can adjust the burners to fine-tune the heat and maintain a consistent temperature throughout the cooking process.
To succeed when learning how to make pizza on a blackstone, you’ll need the right tools. A good-quality pizza peel, preferably both wooden and metal, is essential for transferring the pizza to and from the griddle. The wooden peel is ideal for assembling the pizza, while the metal peel is best for rotating and removing the cooked pizza. You’ll also need a pizza cutter or rocker knife for slicing, a spatula for lifting and maneuvering the pizza, a dough scraper for handling the dough, and bowls for organizing your ingredients.
Perfecting Your Pizza Dough
The foundation of any great pizza is the dough. You have two main options: homemade or store-bought. Homemade dough allows for complete control over ingredients and flavor, while store-bought dough offers convenience and saves time. Both can yield excellent results.
Homemade Pizza Dough Recipe
Here’s a simple and reliable recipe for homemade pizza dough:
Ingredients:
- 3 1/2 cups (about 450g) all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing the bowl
Instructions:
- In a large bowl, combine the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until foamy.
- Add the yeast mixture and olive oil to the flour mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into desired portions. Shape each portion into a ball.
- Let the dough balls rest for 15-20 minutes before stretching into pizza crusts.
Achieving the perfect dough consistency is key. The dough should be smooth, elastic, and slightly tacky. If the dough is too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a little more flour, a tablespoon at a time.
Working with Store-Bought Dough
If using store-bought dough, allow it to thaw completely according to the package directions. Once thawed, gently knead the dough for a minute or two to relax the gluten. To enhance the flavor of store-bought dough, consider adding a teaspoon of olive oil and a pinch of garlic powder or Italian seasoning.
Regardless of whether you’re using homemade or store-bought dough, the size of your dough balls will determine the size of your pizzas. For a standard Blackstone griddle, aim for dough balls that will stretch into 10-12 inch pizzas. After dividing the dough, let the dough balls rest before stretching. This allows the gluten to relax, making the dough easier to work with.
Assembling Your Pizza
The sauce, cheese, and toppings are where you can truly customize your pizza. For the sauce, you can use store-bought, or create something special at home.
Sauce Selection
A simple homemade pizza sauce is easy to make and tastes fantastic. Combine crushed tomatoes, tomato paste, garlic, oregano, basil, olive oil, salt, and pepper in a saucepan. Simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld. When using store-bought, opt for a high-quality sauce with a robust flavor. Apply the sauce sparingly to prevent a soggy crust. A thin, even layer is all you need.
Cheese Choices
Mozzarella is the classic choice for pizza, but you can experiment with other cheeses like provolone, fontina, or a blend of Italian cheeses. Freshly grated cheese melts more evenly than pre-shredded cheese, which often contains cellulose to prevent clumping. Distribute the cheese evenly over the sauce, leaving a small border for the crust.
Topping Ideas and Inspiration
The possibilities are endless! Stick to classic combinations like pepperoni and mushrooms, or get creative with gourmet cheeses, roasted vegetables, and unique meats. Use high-quality toppings for the best flavor. Layer your toppings strategically to ensure even cooking. Place meats and denser vegetables closer to the cheese, and lighter toppings like fresh herbs on top.
Cooking Your Pizza on the Blackstone
This is the moment of truth! The key to success lies in proper technique and timing.
Before launching your pizza, preheat the Blackstone to the target temperature for at least 15-20 minutes. This ensures a hot and even cooking surface. Dust your pizza peel generously with flour or cornmeal to prevent the dough from sticking. Assemble your pizza quickly on the peel. Then, using a quick, smooth motion, slide the pizza onto the preheated Blackstone. Don’t be timid!
The cooking time will vary depending on the temperature of your Blackstone and the thickness of your crust. In general, a pizza on a Blackstone will cook in 4-7 minutes. Watch for a golden brown crust and melted cheese. Use the pizza peel to rotate the pizza every minute or two to ensure even cooking. This is crucial for achieving a consistent char on all sides.
Flare-ups can occur on a Blackstone, especially if there’s excess oil or grease. To minimize flare-ups, avoid using too much oil on the griddle and trim excess fat from meats. If flare-ups do occur, briefly move the pizza away from the flames or reduce the heat on the burners.
Use a spatula to lift the pizza and check the underside. The crust should be golden brown and slightly charred. If the crust is cooking too quickly, lower the heat slightly. If it’s not cooking fast enough, increase the heat.
Serving and Enjoying Your Blackstone Pizza
Once the pizza is cooked to perfection, use the metal pizza peel to carefully remove it from the Blackstone. Transfer it to a cutting board and slice it with a pizza cutter or rocker knife. Serve immediately and garnish with fresh basil, red pepper flakes, or a drizzle of olive oil.
Pair your Blackstone pizza with your favorite beverages, such as beer, wine, or soda. Serve it alongside a fresh salad or garlic bread for a complete meal. Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat it on the Blackstone or in the oven for the best results.
Troubleshooting and Common Mistakes
Even with the best preparation, things can sometimes go wrong. Here are some common issues and how to fix them:
If your pizza sticks to the peel, it’s likely because you didn’t use enough flour or cornmeal. Make sure the peel is well-dusted before assembling the pizza. If your crust is soggy, you may have used too much sauce or the Blackstone wasn’t hot enough. Use sauce sparingly and ensure the griddle is properly preheated. A burnt crust could be the result of cooking at too high a temperature or uneven heat distribution. Lower the heat and rotate the pizza frequently. Unevenly cooked toppings can be caused by overcrowding or incorrect layering. Use a balanced amount of toppings and layer them strategically.
Conclusion
Making pizza on a Blackstone griddle is a rewarding and enjoyable experience. With its high heat, consistent temperature, and outdoor cooking convenience, the Blackstone is the perfect tool for achieving pizzeria-quality results at home. Don’t be afraid to experiment with different doughs, sauces, cheeses, and toppings to create your own signature pizzas. The possibilities are endless! Now you know how to make pizza on a blackstone, so grab your ingredients, fire up your griddle, and get ready to impress your family and friends with your delicious creations. Share your Blackstone pizza masterpieces with the world and inspire others to embark on their own pizza-making adventures!
