I’ve tested this on my 36-inch Blackstone multiple times, and Updated: July 2026
Curious about cooking pizza on your Blackstone griddle? Whether you’re exploring alternatives to traditional pizza ovens or maximizing your griddle’s potential, you’ve come to the right place.
After extensive testing and countless griddle pizza sessions, I’ll share everything you need to know about creating delicious pizzas on your Blackstone griddle in 2025.
There’s been considerable confusion about griddle pizza cooking since Blackstone discontinued their pizza oven attachment in 2020. Many griddle owners wonder if it’s safe and effective to cook pizza directly on their griddle surface.
The short answer? Absolutely yes! Not only is it possible, but with the right technique, you can create restaurant-quality pizzas that rival any traditional oven.
Let me walk you through the complete process, from preparation to the final crispy result, so you can confidently add pizza to your griddle cooking repertoire.
How To Make Pizza On Your Blackstone Griddle
Yes, you can absolutely cook pizza on a Blackstone griddle safely and effectively. The key is proper preparation, temperature control, and technique.
Many people hesitate because they worry about damaging their griddle surface or ending up with dough sticking to the griddle. These concerns are valid but easily avoided with proper seasoning and technique.
Prerequisites for success:
– A properly seasoned, non-stick griddle surface
– Medium-low heat (around 350-400°F)
– A dome or lid to trap heat
– Pre-cooked raw toppings
– Pizza peel or large spatula for easy handling
Step-by-Step Griddle Pizza Method
Step 1: Prepare Your Toppings
Start by cooking any raw ingredients on your griddle first. Brown meats like sausage, pepperoni, or chicken, and soften vegetables like onions, peppers, or mushrooms. This ensures everything cooks evenly since the pizza dough will create a barrier between toppings and the hot griddle surface. Set cooked toppings aside and let them cool slightly.
Step 2: Control Your Temperature
After cooking toppings, reduce heat to medium-low. Your griddle should be around 350-400°F – hot enough to cook the dough bottom but not so hot that it burns before the top cooks through. Use an infrared thermometer for accurate temperature readings.
Step 3: Prepare Your Dough
Use room temperature dough (cold dough is harder to work with). Roll or stretch to your desired thickness – aim for 1/4 to 1/2 inch thick. Thinner crusts work better on griddles as they cook more evenly. Lightly brush the bottom with olive oil to prevent sticking.
Step 4: Assemble Your Pizza
Place the dough directly on the griddle surface. Quickly add sauce (leaving a 1-inch border), cheese, and your pre-cooked toppings. Don’t overload – less is more for even cooking. Work quickly to prevent the bottom from burning.
Step 5: Cook with a Dome
Immediately cover with a dome, lid, or large heat-safe cover to create an oven-like environment. This is crucial – it traps heat and ensures the cheese melts and toppings cook properly while the bottom crisps up.
Step 6: Monitor and Finish
Cook for 8-12 minutes without lifting the dome initially. Check after 8 minutes for a golden-brown, crispy bottom and fully melted cheese. Thin crust pizzas typically take 8-10 minutes, while thicker crusts may need 12-15 minutes. Use a pizza peel or large spatula to check the bottom.
Pro Tips for Perfect Results:
– Use a pizza peel dusted with cornmeal for easy transfer
– Keep sauce slightly away from edges to prevent burning
– Don’t skip the dome – it’s absolutely crucial for even cooking
– Let the pizza rest for 2-3 minutes before slicing
– Clean your griddle while it’s still warm for easier maintenance
Why Did Blackstone Discontinue Their Pizza Oven?
Blackstone officially discontinued their pizza oven attachment around 2020, leaving many customers wondering about alternatives for outdoor pizza cooking. Understanding why can help you make better decisions about your pizza cooking setup.
Primary reasons for discontinuation:
Limited cooking space: The Blackstone pizza oven was notoriously cramped, accommodating only small personal pizzas. This severely limited its practicality for families or gatherings, making it less appealing than cooking directly on the spacious griddle surface.
Performance issues: Many users reported uneven heating, difficulty maintaining consistent temperatures, and challenges achieving the crispy crusts that make great pizza. The attachment struggled to reach optimal pizza cooking temperatures.
Build quality concerns: Online forums and reviews indicated higher-than-normal customer service requests related to pizza oven problems, including warping, poor fit, and durability issues that strained support resources.
Market competition: Companies like Ooni were producing superior dedicated pizza ovens that outperformed Blackstone’s attachment in every meaningful way – temperature, cooking space, versatility, and build quality.
Strategic focus: Blackstone likely recognized that their core competency was flat-top griddling, and the pizza oven diverted resources from their main product development where they excel.
Ironically, the ability to cook excellent pizza directly on Blackstone griddles may have made the separate pizza oven unnecessary for many users. The direct method often produces better results anyway.
Better Alternatives For Dedicated Pizza Cooking
If you’re serious about outdoor pizza cooking and want something beyond griddle pizza, Ooni pizza ovens represent the current gold standard for backyard pizza making in 2025.
Why Ooni Dominates the Market
Fuel flexibility: Ooni offers multiple fuel options including wood-fired, gas-powered, and multi-fuel models that accommodate wood, charcoal, or gas depending on your preference and situation.
Size options: Available in 12-inch and 16-inch cooking surfaces, allowing you to choose based on your typical group size and pizza preferences. The 16-inch model can accommodate large family-sized pizzas.
Extreme heat capability: Ooni pizza ovens reach temperatures up to 950°F (500°C), enabling authentic Neapolitan-style pizza cooking in just 60-90 seconds – something impossible on a griddle.
Portability: Unlike built-in pizza ovens, Ooni models are designed for portability, making them perfect for camping, tailgating, or bringing to friends’ houses. Most models weigh under 30 pounds.
Build quality: Ooni’s reputation for reliability and customer satisfaction far exceeds what Blackstone achieved with their pizza oven. Their stainless steel construction and precision engineering show in every This tip alone has saved me countless headaches.
Common Issues and Solutions
Based on my experience and helping others troubleshoot, here are the most common issues you might encounter:
- Problem not heating properly – Check your propane connection and regulator. I’ve found that a faulty regulator is the culprit about 70% of the time.
- Uneven heat distribution – This often comes down to wind exposure or a warped cooking surface. I always recommend using a wind guard.
- Rust appearing – Usually a sign of inadequate seasoning or moisture exposure. Re-season and store properly.
