Blackstone Pizza Recipes – Crispy, Smoky & Utterly Addictive

There’s something magical about the way a Blackstone griddle or pizza oven transforms a simple dough into a crispy, smoky, golden masterpiece. If you’ve ever had that irresistible charred crust with gooey cheese bubbling on top, you already know — Blackstone pizza is an experience, not just a recipe.

I’ve spent years experimenting with pizzas at home, from my old oven to a wood-fired setup, but when the Blackstone entered my life… oh boy, there was no going back. The heat, the flavor, the perfect crunch without drying the dough — it’s every pizza lover’s dream.

Today, I’m walking you through my tried-and-true Blackstone pizza recipes. We’ll go from dough to toppings, and I’ll share the exact little tricks that make your pizza restaurant-worthy.

Why Blackstone is a Game-Changer for Pizza Lovers

Sure, you can make pizza in your oven. But here’s what makes the Blackstone different:

• Intense, even heat – mimics a wood-fired pizza oven.
• Smoky flavor – the open cooking surface gives your pizza a subtle smokiness.
• Quick cooking time – your pizza is done in under 5 minutes!
• Crispy yet airy crust – the perfect balance.

The result? That artisan pizzeria vibe right in your backyard.

Ingredients for the Perfect Blackstone Pizza

Here’s my go-to recipe for a classic Margherita on the Blackstone, but you can tweak it for any toppings you like.

Step-by-Step – Blackstone Pizza Perfection

Step 1 – Make the Dough

1. In a mixing bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
2. Add flour, salt, and olive oil. Mix until a shaggy dough forms.
3. Knead for about 8 minutes until smooth and elastic.
4. Cover and let rise for 1–1.5 hours until doubled in size.

Step 2 – Prep Your Blackstone

• Heat your Blackstone griddle or pizza oven to high (around 500–550°F).
• If using a pizza stone on the griddle, preheat it for at least 15 minutes.
• Lightly dust your pizza peel with semolina or cornmeal to prevent sticking.

Step 3 – Shape the Dough

• Punch down your risen dough and divide it into two balls (for 2 medium pizzas).
• Roll or stretch one ball into a thin circle, about 10–12 inches.
• Don’t over-handle — you want some air bubbles for that perfect chewy texture.

Step 4 – Add Toppings

• Spread a thin layer of sauce (too much will make it soggy).
• Tear mozzarella into chunks and scatter evenly.
• Drizzle with olive oil and add a few basil leaves (I like adding some fresh after cooking, too).

Step 5 – Cook on the Blackstone

1. Slide your pizza onto the hot surface (stone or directly on griddle).
2. Cook for 2–3 minutes, rotating halfway for even cooking.
3. If the top needs more browning, use a Blackstone pizza oven lid to trap heat.

Step 6 – Slice & Devour

• Transfer to a board, add more fresh basil, maybe another olive oil drizzle.
• Slice into wedges and watch everyone’s face light up.

Tips & Tricks for the Best Blackstone Pizza

• Use bread flour – It gives your dough extra chew and structure.
• Don’t overload toppings – Too heavy and your crust won’t crisp.
• High heat = fast cooking – Don’t be afraid of that 500°F+ temp.
• Preheat your stone well – If using one, 15–20 minutes is key.
• Rotate, rotate, rotate – Prevents burning and ensures an even bake.

Blackstone Pizza Variations You’ll Love

1. Pepperoni & Hot Honey – The sweet-spicy kick is addictive.
2. BBQ Chicken Pizza – Smoky, tangy, and a crowd favorite.
3. White Garlic Pizza – No sauce, just ricotta, mozzarella, and roasted garlic.
4. Veggie Supreme – Bell peppers, onions, mushrooms, and olives.
5. Buffalo Chicken Pizza – Spicy buffalo sauce with ranch drizzle.

FAQ – Blackstone Pizza Recipes

Q: Can I use store-bought dough?
Absolutely! While homemade gives the best flavor, a good store-bought dough works in a pinch.

Q: Do I need a pizza stone?
Not necessarily — you can cook directly on the griddle, but a stone mimics a traditional pizza oven.

Q: How do I stop my pizza from sticking?
Use semolina or cornmeal under your dough on the peel. Works like magic.

Q: Can I cook frozen pizza on the Blackstone?
Yes, but thaw slightly and reduce the heat to prevent burning.

Final Thoughts

Making pizza on the Blackstone is a whole different level of fun — and flavor. The high heat, smoky edge, and crispy yet pillowy crust just can’t be matched by your regular kitchen oven.

Once you try it, you’ll find yourself inventing your own Blackstone pizza recipes. Maybe you’ll go classic Margherita one night, then wild with pulled pork and pineapple the next.

So dust off your peel, fire up that Blackstone, and let’s make your backyard smell like the best pizzeria in town.

Pro tip: Make extra dough. Trust me, you’ll want round two.

See Also: Biscuit Pizza Recipe – The Easy, Cheesy Twist You’ll Fall in Love With

Vinit Hirave

Vinit Hirave is a passionate content writer for Pizzetteria Brunetti. A true pizza enthusiast, Vinit’s love for authentic flavors goes beyond the keyboard—he has hands-on experience working in a pizza shop, giving him a deep understanding of what makes a perfect slice. Through his writing, he shares stories, tips, and insights that reflect both his industry knowledge and his genuine affection for the art of pizza-making.