Blackstone Pizza: The Ultimate Guide to Cooking Perfect Pizza at Home

Blackstone Pizza: the words alone conjure images of crispy, smoky crusts and bubbling, melted cheese. Have you ever dreamed of creating restaurant-quality pizza in your own backyard? Well, dream no more! I’m here to guide you through the surprisingly simple process of making incredible Blackstone Pizza that will rival your favorite pizzeria.

Pizza, in its various forms, has a rich history dating back to ancient civilizations. From flatbreads seasoned with herbs and oil to the Neapolitan masterpiece we know and love today, pizza has evolved into a global culinary phenomenon. The Blackstone griddle adds a unique twist to this classic, imparting a delightful smoky flavor and achieving a perfectly crisp crust that’s difficult to replicate in a conventional oven.

What makes pizza so universally appealing? It’s the perfect combination of textures and flavors: the soft, chewy dough, the tangy tomato sauce, the creamy mozzarella, and the endless possibilities for toppings. Plus, it’s incredibly versatile! Whether you’re feeding a crowd, enjoying a casual family dinner, or craving a late-night snack, pizza is always a welcome choice. And with the Blackstone griddle, you can elevate your pizza game to a whole new level, creating a truly unforgettable culinary experience. Get ready to impress your friends and family with your newfound pizza-making skills!

this Recipe

Ingredients:

• Dough:
• 500g (about 3 3/4 cups) bread flour, plus extra for dusting
• 10g (about 2 teaspoons) instant dry yeast
• 10g (about 2 teaspoons) sugar
• 15g (about 3 teaspoons) salt
• 350ml (about 1 1/2 cups) lukewarm water
• 30ml (about 2 tablespoons) olive oil, plus extra for greasing
• Sauce:
• 700g (28 oz) can crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Toppings:
• 450g (1 lb) mozzarella cheese, shredded
• Your favorite toppings! (Pepperoni, sausage, mushrooms, onions, peppers, olives, etc.)
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Preparing the Dough:

Okay, let’s get started with the dough. This is the foundation of our amazing Blackstone pizza, so we want to get it right. Don’t be intimidated; it’s easier than you think!

1. Combine Dry Ingredients: In a large bowl, whisk together the bread flour, instant dry yeast, sugar, and salt. Make sure everything is well combined. This ensures the yeast is evenly distributed and will activate properly.
2. Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the lukewarm water and olive oil.
3. Mix the Dough: Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a little water, one teaspoon at a time. The dough should be slightly tacky but not stick to your hands.
5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is crucial for developing the flavor and texture of the dough.
6. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. This helps to redistribute the yeast and create a more even texture.
7. Second Rise (Optional): For even better flavor, you can let the dough rise again for another 30-60 minutes. This is optional, but it will result in a more complex and flavorful crust.
8. Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Each portion will make one 12-inch pizza.
9. Shape into Balls: Gently shape each portion of dough into a smooth ball. Cover the dough balls with plastic wrap or a clean kitchen towel and let them rest for 15-20 minutes. This allows the gluten to relax, making the dough easier to stretch.

Making the Sauce:

While the dough is rising, let’s whip up a quick and easy pizza sauce. This sauce is packed with flavor and will perfectly complement your toppings.

1. Sauté Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add Tomatoes and Spices: Add the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using) to the saucepan.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
4. Season to Taste: Season the sauce with salt and black pepper to taste.
5. Cool Slightly: Remove the sauce from the heat and let it cool slightly before using.

Preparing the Toppings:

Now for the fun part! Get creative with your toppings. I’m using mozzarella cheese, pepperoni, mushrooms, and onions, but feel free to use whatever you like. Just make sure everything is prepped and ready to go before you start assembling the pizza.

1. Shred the Cheese: Shred the mozzarella cheese. I prefer to use low-moisture mozzarella for pizza, as it melts better and doesn’t make the crust soggy.
2. Prepare the Toppings: Slice the pepperoni, mushrooms, and onions. If you’re using any other toppings, make sure they are prepped and ready to go.

Cooking on the Blackstone:

Alright, time to fire up the Blackstone! This is where the magic happens. The high heat of the Blackstone will give your pizza a crispy crust and perfectly melted cheese.

1. Preheat the Blackstone: Preheat your Blackstone griddle to medium-high heat. You want the surface to be hot enough to cook the pizza quickly, but not so hot that it burns. Aim for a temperature of around 400-450°F (200-230°C).
2. Stretch the Dough: On a lightly floured surface, gently stretch one of the dough balls into a 12-inch circle. You can use your hands or a rolling pin. Be careful not to tear the dough.
3. Transfer to Pizza Peel: Lightly dust a pizza peel with flour or cornmeal. This will help the pizza slide easily onto the Blackstone. Carefully transfer the stretched dough to the pizza peel.
4. Assemble the Pizza: Spread a thin layer of pizza sauce over the dough, leaving a small border for the crust. Sprinkle with mozzarella cheese, then add your desired toppings.
5. Launch the Pizza: Carefully slide the pizza from the pizza peel onto the preheated Blackstone griddle.
6. Cook the Pizza: Cook the pizza for 4-6 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Rotate the pizza occasionally to ensure even cooking. Keep a close eye on it, as the cooking time can vary depending on the temperature of your Blackstone.
7. Remove from Blackstone: Use the pizza peel to carefully remove the pizza from the Blackstone.
8. Slice and Serve: Slice the pizza into wedges and serve immediately. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
9. Repeat: Repeat steps 2-8 with the remaining dough and toppings.

Tips for Success:

• Use a Pizza Stone or Steel: If you don’t have a Blackstone, you can also cook this pizza in your oven using a pizza stone or steel. Preheat the stone or steel in the oven at the highest temperature possible (usually 500-550°F or 260-290°C) for at least 30 minutes before baking the pizza.
• Don’t Overload the Pizza: Too many toppings can make the crust soggy and difficult to cook. Stick to a reasonable amount of toppings for best results.
• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your pizza. Use fresh, high-quality ingredients whenever possible.
• Experiment with Different Toppings: Don’t be afraid to get creative with your toppings! Try different combinations of cheeses, meats, vegetables, and sauces to find your perfect pizza.
• Practice Makes Perfect: Making pizza can take some practice to get right. Don’t be discouraged if your first few pizzas aren’t perfect. Keep practicing, and you’ll eventually become a pizza-making pro!

Enjoy your delicious homemade Blackstone pizza!

Conclusion:

So there you have it! This Blackstone pizza recipe isn’t just another pizza recipe; it’s a gateway to crispy crusts, perfectly melted cheese, and that incredible smoky flavor you just can’t get from an oven. I truly believe this will become your go-to method for pizza night, and I’m so excited for you to experience the joy of crafting restaurant-quality pizza right in your own backyard.

Why is this a must-try? Well, beyond the sheer deliciousness, it’s about the experience. It’s about gathering around the Blackstone with friends and family, creating memories while you create incredible food. It’s about the satisfaction of knowing you made something amazing from scratch. And let’s be honest, who can resist a pizza with a perfectly charred, bubbly crust? The high heat of the Blackstone ensures a quick cook time, preventing the toppings from becoming soggy and locking in all those wonderful flavors. Plus, clean-up is a breeze!

But the fun doesn’t stop there! Feel free to experiment with different toppings and sauces to create your own signature Blackstone pizza masterpiece. Craving something classic? Stick with pepperoni, mushrooms, and mozzarella. Feeling adventurous? Try a white pizza with ricotta, spinach, and garlic. Or how about a Hawaiian pizza with ham, pineapple, and a sprinkle of red pepper flakes for a little kick? The possibilities are truly endless!

Here are a few serving suggestions and variations to get your creative juices flowing:

* Pizza Night Party: Set up a pizza-making station with various toppings, sauces, and cheeses, and let everyone create their own personalized pizzas.
* Gourmet Pizza: Elevate your pizza game with gourmet ingredients like prosciutto, fig jam, goat cheese, and truffle oil.
* Dessert Pizza: Satisfy your sweet tooth with a dessert pizza topped with Nutella, strawberries, bananas, and a dusting of powdered sugar.
* Calzones: Use the same dough and fillings to create delicious calzones, perfect for a quick and easy meal.
* Pizza Rolls: Roll up the dough with your favorite fillings, slice into bite-sized pieces, and bake on the Blackstone for a fun and shareable appetizer.

Don’t be intimidated if you’re new to cooking pizza on a Blackstone. It might take a little practice to get the hang of it, but trust me, it’s worth the effort. The key is to preheat your Blackstone properly, use a pizza peel to transfer the pizza to and from the grill, and keep a close eye on it to prevent burning. And remember, even if your first pizza isn’t perfect, it will still be delicious!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experiences. So, fire up your Blackstone, gather your ingredients, and get ready to create some amazing pizza!

I truly hope you give this recipe a try. It’s a game-changer for pizza lovers, and I know you’ll be hooked from the first bite. Once you’ve made your own Blackstone pizza, please come back and share your photos and stories in the comments below! I’d love to see your creations and hear about your favorite topping combinations. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!