The Blackstone griddle has exploded in popularity, becoming a backyard barbecue staple. Known for its versatility and even heat distribution, it’s a favorite for everything from smash burgers to breakfast feasts. But can you make pizza on a Blackstone? The answer is a resounding yes! In fact, with the right techniques and a little practice, you can create restaurant-quality pizzas right in your own backyard. This article will delve into the world of Blackstone pizza, covering everything from the necessary equipment to mastering the cooking process and troubleshooting common issues.
Why Use a Blackstone for Pizza?
Why choose a Blackstone griddle for pizza when ovens and pizza ovens are readily available? Several compelling reasons make the Blackstone a surprisingly excellent choice.
The primary advantage is the intense heat. A Blackstone can reach temperatures far exceeding a typical home oven, allowing for a quicker cook time and a crispier crust. This high heat mimics the conditions found in traditional pizza ovens, resulting in a more authentic flavor and texture.
Another benefit is the consistent heat distribution. Unlike some ovens that may have hot spots, the flat, even surface of the Blackstone ensures that your pizza cooks uniformly, preventing burnt edges and undercooked centers.
Finally, the Blackstone offers a unique outdoor cooking experience. It’s a great way to enjoy the fresh air and socialize with friends and family while creating delicious food. Plus, it keeps the heat outside during the summer months, preventing your kitchen from overheating.
Essential Equipment for Blackstone Pizza
To successfully cook pizza on a Blackstone, you’ll need more than just the griddle itself. Gathering the right equipment will streamline the process and enhance your results.
A high-quality metal spatula is crucial for lifting and flipping the pizza dough on the hot griddle. Look for a thin, wide spatula with a beveled edge for easy maneuverability.
A pizza peel is essential for transferring the assembled pizza onto the Blackstone and removing the cooked pizza. Both wood and metal peels are available. Wooden peels absorb moisture and prevent sticking, while metal peels are thinner and easier to slide under the pizza.
You’ll also need a reliable infrared thermometer to accurately measure the surface temperature of the Blackstone. This is crucial for achieving the optimal cooking temperature.
Finally, consider investing in a pizza cutter or rocker knife for slicing your finished pizza. A rocker knife is particularly effective for cutting through crispy crusts.
Mastering the Art of Blackstone Pizza: A Step-by-Step Guide
Making pizza on a Blackstone is a relatively straightforward process, but attention to detail is key to achieving perfect results.
Preparing the Blackstone
Start by cleaning your Blackstone griddle thoroughly. Remove any residue or debris from previous cooking sessions. Then, preheat the griddle to a medium-high temperature. Aim for a surface temperature between 400°F and 450°F. Use your infrared thermometer to monitor the temperature and adjust the heat accordingly. Proper preheating is essential for achieving a crispy crust.
Preparing the Dough
You can use store-bought pizza dough or make your own from scratch. If using store-bought dough, allow it to come to room temperature for at least 30 minutes before stretching. This will make it easier to work with and prevent it from tearing. If making your own dough, follow your favorite recipe and allow it to rise properly.
Stretching and Shaping the Dough
Lightly flour your work surface and gently stretch the dough into your desired shape. You can create a round or rectangular pizza, depending on your preference. Avoid stretching the dough too thin, as it may tear easily on the hot griddle. Aim for a thickness of about ¼ inch.
Assembling the Pizza
Once the dough is stretched, transfer it to your pizza peel. Brush the dough with olive oil to prevent sticking. Then, add your desired toppings. Start with a layer of sauce, followed by cheese, and then any additional toppings such as pepperoni, vegetables, or sausage. Be careful not to overload the pizza with toppings, as this can make it difficult to cook evenly.
Cooking the Pizza on the Blackstone
Carefully slide the assembled pizza onto the preheated Blackstone. Monitor the pizza closely as it cooks. Use your spatula to rotate the pizza occasionally to ensure even cooking. The cooking time will vary depending on the thickness of the dough and the temperature of the griddle. Generally, it takes about 5-8 minutes to cook a pizza on a Blackstone.
Checking for Doneness
The pizza is done when the crust is golden brown and crispy, and the cheese is melted and bubbly. Use your spatula to lift the edge of the pizza and check the bottom for doneness. If the bottom is not crispy enough, continue cooking for a few more minutes.
Serving and Enjoying
Once the pizza is cooked to your liking, carefully remove it from the Blackstone using your pizza peel. Transfer it to a cutting board and slice with your pizza cutter or rocker knife. Serve immediately and enjoy!
Perfecting Your Blackstone Pizza: Tips and Tricks
While the basic process is simple, mastering the art of Blackstone pizza requires attention to detail and a willingness to experiment. Here are some tips and tricks to help you achieve pizza perfection.
Control the Heat: Maintaining the correct temperature is crucial. Use your infrared thermometer to monitor the griddle surface and adjust the heat as needed. If the crust is browning too quickly, lower the heat. If the cheese is not melting quickly enough, raise the heat.
Use a Pizza Stone or Steel: For even better results, consider placing a pizza stone or steel on the Blackstone. This will provide a more consistent cooking surface and help to create a crispier crust. Preheat the stone or steel along with the griddle.
Experiment with Different Doughs: Try different types of pizza dough to find your favorite. Neapolitan-style dough, with its thin and airy crust, works particularly well on the Blackstone. You can also experiment with different flours, such as 00 flour, for a more authentic Italian flavor.
Don’t Overload the Toppings: Resist the urge to pile on too many toppings. Overloading the pizza can make it difficult to cook evenly and can result in a soggy crust. Less is often more when it comes to pizza toppings.
Use High-Quality Ingredients: The quality of your ingredients will have a significant impact on the flavor of your pizza. Use fresh, high-quality cheese, sauce, and toppings for the best results.
Troubleshooting Common Blackstone Pizza Problems
Even with the best techniques, you may encounter some challenges when making pizza on a Blackstone. Here’s how to troubleshoot some common problems.
Soggy Crust: A soggy crust is often caused by cooking the pizza at too low of a temperature or overloading it with toppings. Make sure the griddle is properly preheated and avoid using too many toppings. You can also try pre-cooking some of the toppings, such as vegetables, to remove excess moisture.
Burnt Crust: A burnt crust is usually the result of cooking the pizza at too high of a temperature. Lower the heat and monitor the pizza closely as it cooks. You can also try using a pizza stone or steel to create a buffer between the pizza and the direct heat of the griddle.
Sticking Dough: If the dough is sticking to the griddle, it may not be properly oiled or the griddle surface may not be clean. Make sure to brush the dough with olive oil before adding the toppings and ensure that the griddle is clean and well-seasoned.
Uneven Cooking: Uneven cooking can be caused by uneven heat distribution on the griddle or by not rotating the pizza during cooking. Use your infrared thermometer to check the surface temperature of the griddle and rotate the pizza frequently to ensure even cooking.
Blackstone Pizza Variations: Beyond the Basics
Once you’ve mastered the basic techniques, you can start experimenting with different pizza variations. The possibilities are endless!
Consider trying a white pizza with ricotta cheese, garlic, and olive oil. Or, create a gourmet pizza with prosciutto, arugula, and balsamic glaze. You can also experiment with different sauces, such as pesto or barbecue sauce.
For a truly unique experience, try making dessert pizzas on the Blackstone. Top the dough with Nutella, marshmallows, and graham crackers for a s’mores pizza, or create a fruit pizza with berries, cream cheese, and a sprinkle of powdered sugar.
Maintaining Your Blackstone for Optimal Pizza Cooking
Proper maintenance is essential for keeping your Blackstone griddle in top condition and ensuring optimal pizza cooking results.
After each use, clean the griddle thoroughly with a scraper or spatula to remove any food residue. Then, wipe it down with a damp cloth. After cleaning, re-season the griddle with a thin layer of cooking oil to prevent rusting.
Regularly inspect the griddle for any signs of damage, such as cracks or rust. If you notice any damage, repair it promptly to prevent further deterioration.
Conclusion: Embrace the Blackstone Pizza Revolution
Cooking pizza on a Blackstone griddle is a fun, rewarding, and surprisingly effective way to create delicious, restaurant-quality pizzas at home. With the right equipment, techniques, and a little practice, you can impress your friends and family with your Blackstone pizza skills. So, fire up your griddle, gather your ingredients, and embrace the Blackstone pizza revolution!
Can you actually cook pizza on a Blackstone griddle?
Yes, you absolutely can cook pizza on a Blackstone griddle! It’s a fantastic way to achieve a crispy crust and perfectly melted toppings. The flat top surface distributes heat evenly, creating an ideal cooking environment for pizza, similar to a pizza stone but with even greater control over the cooking process.
The key to success lies in mastering temperature control. You’ll need to manage the heat to ensure the crust cooks through without burning while the toppings melt and bubble. Using a lid or dome over the pizza during cooking is crucial for achieving consistent results and perfectly cooked toppings.
What are the benefits of cooking pizza on a Blackstone compared to a traditional oven?
Cooking pizza on a Blackstone offers several advantages over using a conventional oven. First, the Blackstone’s high heat output allows for faster cooking times, resulting in a crispier crust. The direct heat from the griddle ensures the bottom of the pizza cooks quickly, preventing a soggy crust, a common problem in conventional ovens.
Secondly, cooking outdoors eliminates the issue of heating up your kitchen, especially during warmer months. The Blackstone’s portability also allows for pizza-making anywhere you have access to a propane tank. This makes it an ideal choice for outdoor gatherings and enjoying pizza al fresco.
What type of dough works best for Blackstone pizza?
While you can use various dough types, a slightly higher hydration dough typically performs best on a Blackstone griddle. This type of dough tends to stretch easily and produces a light, airy crust with a desirable chewiness. Store-bought or homemade dough both work well, just adjust cooking times as needed.
For optimal results, allow your dough to rise fully before cooking, and consider par-baking it slightly on the griddle before adding toppings. This will further prevent a soggy crust. Experiment with different doughs to find your personal preference for texture and flavor.
How do I prevent the pizza from sticking to the Blackstone griddle?
Preventing your pizza from sticking to the Blackstone is crucial for a successful cook. Ensure your griddle surface is properly seasoned and lightly oiled before placing the dough. A well-seasoned surface provides a non-stick barrier, making it easier to slide the pizza on and off the griddle.
Using a pizza peel dusted with cornmeal or flour can also help prevent sticking. Carefully slide the pizza onto the hot griddle, and check periodically to ensure it isn’t adhering. A thin metal spatula can be used to gently lift and loosen the pizza if needed.
What temperature should I set my Blackstone griddle to for cooking pizza?
The ideal temperature for cooking pizza on a Blackstone griddle typically falls in the medium-high range, around 400-450°F (200-230°C). This allows for a crispy crust without burning the toppings. However, temperature control is crucial, and it’s best to start with a lower setting and gradually increase it as needed.
Using an infrared thermometer can help you accurately gauge the griddle surface temperature. Monitor the pizza closely during cooking, and adjust the heat accordingly to achieve your desired level of crispness and doneness. Remember to consider the thickness of your crust and the toppings you’re using when setting the temperature.
How long does it take to cook a pizza on a Blackstone griddle?
Cooking time for pizza on a Blackstone can vary depending on several factors, including the thickness of the crust, the amount of toppings, and the griddle temperature. Generally, it takes between 5 and 10 minutes to cook a pizza to perfection on a properly heated Blackstone.
Keep a close eye on the pizza as it cooks, checking the crust for browning and the toppings for melting. Use a metal spatula to gently lift the pizza and check the bottom crust for doneness. Once the crust is golden brown and the toppings are bubbly, the pizza is ready to be removed from the griddle.
What are some topping ideas for Blackstone pizza?
The possibilities for pizza toppings on a Blackstone are endless! Classic combinations like pepperoni and mozzarella, or margherita with fresh basil, always work well. Consider experimenting with different cheeses, such as provolone, ricotta, or gorgonzola, for unique flavor profiles.
For a gourmet twist, try adding roasted vegetables, grilled chicken, or even seafood. Don’t be afraid to get creative and use up leftover ingredients. Remember to avoid overloading the pizza with too many toppings, as this can make it difficult to cook evenly and can lead to a soggy crust.