Frozen Pizza on the Blackstone

You bought a Blackstone to make smash burgers, then realized it can do much more—like transform a basic frozen pizza into a crispy, chewy, melty flex. No waiting for ovens to preheat. No soggy centers.

Just fast, outrageous heat and restaurant-level bite. This is the shortcut that makes weeknights easier, weekends louder, and your neighbors suspiciously friendly. If your griddle isn’t cooking frozen pizza yet, it’s not living up to its potential—because this is the easiest win you’ll taste.

Why This Recipe Works

• High, even heat = elite crust. The Blackstone’s flat-top contact heat crisps the base fast while radiating warmth to the toppings—hello, pizzeria vibes without a stone.
• Steam dome magic. Trapping heat over the pizza turns your griddle into a mini-oven, melting cheese evenly and cooking the center without burning the bottom.
• No preheat drama. You’re cooking in minutes instead of waiting 20 minutes for your oven.

  That’s not speed—it’s common sense.

• Flexible cooking zones. A two-zone setup lets you crisp the crust on high and finish the middle on medium, preventing the dreaded cardboard effect.
• Works with budget or premium pies. Whether it’s a $4 special or a fancy Neapolitan-style frozen, the griddle lifts it.

What You’ll Need (Ingredients)

• 1 frozen pizza (12–14 inches; thin or regular crust recommended)
• 1–2 tablespoons neutral oil (avocado, canola, or light olive oil)
• Optional toppings: pepperoni, sliced mushrooms, jalapeños, olives, fresh basil, arugula, pre-cooked sausage, red pepper flakes
• Optional finishing: grated Parmesan, chili oil, garlic powder, dried oregano
• Semolina or cornmeal (optional) for extra crunch if using a wire rack or pizza screen

The Method – Instructions

1. Preheat like you mean it. Fire up the Blackstone to medium-high heat. If you’ve got multiple burners, set one side medium-high and the other medium for a two-zone setup. Let it heat for 5–7 minutes.
2. Prep your gear. Grab a large steam dome or metal bowl, a large spatula or two, and a wire cooling rack or pizza screen if you have one.

   The dome is your MVP for melting.

3. Light oil film. Add 1–2 teaspoons of oil where the pizza will sit. Spread thinly with a paper towel. You want sheen, not a slip-n-slide.
4. Pizza goes on frozen. Do not thaw.

   Place the pizza directly on the griddle, crust side down, on the hotter zone. If the crust is super thin, start on the medium zone to avoid scorched edges.

5. Dome and monitor. Cover with the steam dome for 2–3 minutes to kickstart cheese melt. Lift the dome and check the bottom: you’re aiming for golden-brown and crisp.
6. Slide to medium zone. Once the bottom is crisping, move the pizza to the medium side.

   This prevents burning while the center finishes. Re-dome for another 3–5 minutes.

7. Add extra toppings (optional). Toss pre-cooked sausage, pepperoni, or thin veggies on the griddle for 30–60 seconds to warm, then scatter over the pizza. Dome again briefly to meld.
8. Finishing move. When cheese is melted and the center is hot, transfer the pizza to a wire rack for 1 minute so the bottom stays crisp.

   Sprinkle Parmesan, oregano, or a little chili oil. Flex, then slice.

9. Timing cheat sheet. Thin crust: 6–8 minutes total. Regular crust: 8–10 minutes.

   Stuffed or thick crust: 10–12 minutes with more time under the dome on medium heat.

Storage Tips

• Short-term: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat like a champ: Pop slices back on the Blackstone or a skillet over medium heat for 3–5 minutes, covered, to re-crisp the crust and re-melt the cheese.
• Freezer-friendly: Freeze leftover slices individually wrapped in foil or parchment inside a zip bag for up to 2 months. Reheat from frozen on medium, covered, 6–8 minutes.

Health Benefits

• Portion control is your ally. A frozen pizza can absolutely fit a balanced day. Pair two slices with a big salad or veggies and you’re golden, IMO.
• Less oil than deep-dish methods. The griddle needs only a thin film of oil, keeping added fats minimal compared to pan or fried styles.
• Protein bump opportunities. Add grilled chicken, lean turkey pepperoni, or cottage-cheese dollops post-cook for more protein without wrecking the texture.
• Veggie load-outs. Bell peppers, mushrooms, spinach, and onions cook fast on the griddle and add fiber and micronutrients—sneaky and delicious.

Avoid These Mistakes

• Thawing the pizza. Sounds logical, ruins texture.

  A thawed crust gets floppy and can burn before the top melts.

• All burners on high. That’s how you get charred bottoms and cold centers. Use a two-zone strategy to control the cook.
• No dome, sad cheese. Without a dome, the top lags behind. A metal bowl works in a pinch—no excuses.
• Too much oil. You’re crisping, not shallow-frying.

  Excess oil makes the crust greasy and smoky.

• Overloading raw toppings. Piling on cold, watery veggies cools everything down. Warm or sauté them briefly first.

Mix It Up

• Garlic-bread base: Brush the crust edge with garlic butter and a sprinkle of Parmesan in the last 2 minutes for a buttery finish.
• Spicy honey drizzle: Mix hot honey with a dash of chili flakes and drizzle right before serving. Crazy good with pepperoni.
• Buffalo upgrade: Add shredded rotisserie chicken and a light buffalo sauce swirl; finish with ranch or blue cheese crumbles.
• Margherita-ish: Top a cheese pizza with sliced tomatoes and basil after cooking, plus a drizzle of olive oil and flaky salt.
• Breakfast pie: Crack a couple of eggs on the griddle, cook sunny-side, and slide on top of the finished pizza.

  Weekend hero status unlocked.

FAQ

Do I need a pizza stone or screen on the Blackstone?

No. The flat-top is your stone. A pizza screen or wire rack can help with easy transfers and airflow, but it’s optional.

What temperature should I aim for?

Think medium-high for initial crisp (roughly 425–475°F surface), then medium to finish.

If your Blackstone has no thermometer, use the hand test: hover cautiously—if 5–6 seconds feels too hot, you’re near medium; 2–3 seconds is high.

Will the cheese burn before the center cooks?

Not if you use a dome and two-zone heat. Dome early and again mid-cook so the top melts while the crust stays golden, not blackened.

Can I cook a deep-dish or stuffed-crust frozen pizza?

Yes, but give it extra time on the medium zone, domed, for 10–12 minutes. If the bottom gets too dark, set the pizza on a wire rack over the griddle for indirect heat.

Should I poke holes in the crust?

Only if the crust puffs aggressively.

A few fork pricks around the center can prevent bubbles, but most frozen pizzas are pre-docked.

What oil is best?

Use a high smoke-point neutral oil like avocado or canola. Extra-virgin olive oil can work in small amounts but may smoke more.

How do I keep the crust from sticking?

Preheat properly, apply a thin oil layer, and avoid moving the pizza for the first 2 minutes. Once the crust sets, it will release easily.

Can I cook two pizzas at once?

Yes, if your griddle is large enough.

Stagger them across zones and rotate positions halfway through for even cooking.

Wrapping Up

Frozen Pizza on the Blackstone turns a weeknight shortcut into a legit crowd-pleaser. With high heat, a simple dome, and a smart two-zone setup, you get a crisp bottom, gooey top, and zero oven wait time. Add a couple of quick toppings, finish with your favorite drizzle, and boom—you’ve got “who made this?” energy in under 10 minutes.

Try it once and you’ll wonder why your oven ever got invited to pizza night. FYI: the Blackstone just earned a new job description.