Cooking Pizza On Blackstone Griddle

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My easy Blackstone Stromboli and Calzone recipe will have dinner on the table in no time, with something for everyone in the mix. Make it from scratch or hit the easy button and buy pre-made dough for a fully customizable recipe cooked right on the gas griddle.

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Blackstone Stromboli & Calzone recipe

These days, as much as I'd like to be, I'm just not that much of a planner. We usually decide what's for dinner when people start telling us they are hungry, and sometimes usually it isn't a whole 3-course production.

Most of the time.

There are a lot of frozen pizzas and various convenience foods that kids love and are easy to make happening around here, and that's okay.

But I find if I keep some ingredients around fairly consistently, I have a bunch of possibilities that are both easy to make and will go over well with our crowd – I lean on those less-than-ideal options a little less.

Not that these are health food, by any stretch. I suppose you could add a bunch of vegetables to them and it would be better, but sometimes people just want pepperoni pizza and I'm okay with that. Give them some salad and fruit along with it and call.it.a.day! This year is hard enough without throwing food battles into the mix, in my opinion.

I just feel better when it is something I've made, and it tastes better too when it is cooked fresh at home.

Have a Cocktail with dinner!

Calzone and Stromboli shopping list

Pre-made Pizza Dough OR the following ingredients:
- Flour
- Olive oil
- Yeast
- Salt
- Water
Cheese
Pre-made Pizza Sauce OR the following ingredients:
- Olive oil
- Garlic
- Crushed tomatoes
- Garlic powder
- Onion powder
- Salt & Pepper
- Crushed red pepper flakes
- Basil
- Oregano
- Parsley
- Sugar
Pizza Toppings, such as:
- Pepperoni
- Ham
- Ground beef
- Onion
- Bell Peppers

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How to make Stromboli on the Blackstone Griddle

Making stromboli is similar to making any kind of flatbread on the Blackstone. First you need to brown it, then you need to create some separation, and then you need to cover it to get a "baked" effect.

Roll out the dough.
Put on the toppings.
Roll up the toppings into the dough.
Seal the edges.
Place on a well-oiled Blackstone, seam side down.
Cover and cook for several minutes.
Flip and brown the other sides of the dough, covering after each flip.
Once all sides are browned, place on a wire rack and recover to finish cooking. The internal temp should be 200° when the bread inside is "done".

Tips for amazing Stromboli & Calzones

This was such a simple method, but there are definitely a few things that can get in the way and make it less-than-enjoyable.

Prep is your friend
Have everything fully prepped and ready to go. You don't want to be walking around looking for ingredients mid-roll or mid-cook.
Flour is your friend too
You don't want your dough to be too sticky. Flour your counter when you are rolling your dough
Bench scrapers – also your friend
Noticing a trend here?
Too much sauce can = soggy dough
Use a light hand if you sauce inside of things and save the sauce lovers some on the side for dipping.
Seal those edges
Dampen your fingers, dot over the edges, and seal them together as much as you can before cooking the stromboli on the griddle. Ideally you want it to be a fully contained roll.
Get thee a wire rack and good cover
Once you have browned the outside of the stromboli you can either flip it often, covering in-between, as you see me do in the video, OR you can brown all the sides throw it up on a rack, cover it, and let it ride for some hand's off cooking that is a mom's best friend.

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How to make a Calzone on the Blackstone

Making a calzone is very similar to making stromboli, but in a calzone you don't roll up the dough, cinnamon-roll-syle, you just make a big pocket with the toppings inside, more like a Cornish Pasty.

The same general method applies.

Roll out the dough into a circle.
Place toppings inside.
Fold over dough.
Seal the edges.
Place on a well-oiled pre-heated Blackstone.
Cook until browned, and flip.
Brown the other side, remove to a wire rack, cover, and let finish cooking to 200° internal temperature (or the dough is fully cooked.)

Pre-made dough vs homemade dough

If your grocery store has pre-made pizza dough for sale, scoop.it.up. Mine does, and we get it fairly often for these calzones or things like garlic bread sticks, or even meatball subs.

What can you serve with a Blackstone Calzone or Blackstone Stromboli?

These are kind of meals in and of themselves, or at least we usually make them out to be. But if you want to put something green in everyone's faces, my go-to is this Greek Salad. It is full of vegetables and I am obsessed with the Greek Vinaigrette that goes on it.

Looking to have a full pizza party? Check out my Three Meat Pizza too.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 ball pizza dough
1 batch pizza sauce
2 tablespoons oil

Pizza toppings such as:

Pepperoni
Ham
Pineapple
Ground beef
Onion
Mushroom
Green peppers
Black olives

Instructions

Preheat your Blackstone to medium-low heat.
Roll out the pizza dough into a large rectangle for stromboli, or two large circles if you are making calzones.
Place a thin layer of sauce over the dough, leaving the edges free of sauce so they'll seal right.
Put toppings of choice and cheese inside. Roll up for a stromboli, or fold over for a calzone. Moisten the edges and seal completely. Set gently on cutting board that's been lined with parchment paper.
Lay the oil down on the griddle and spread it out so your entire stromboli or calzone fits on the oiled portion of the griddle.
Use the parchment paper as a sling and roll the stromboli or place the dough (seam-side-down for stromboli) and cover. Let cook for a few minutes, until it is lightly browned, and then flip.
Re-cover the stromboli and continue to flip until all sides are browned.
Once all the sides are browned, place the calzone or stromboli up on a wire rack and then cover the whole thing with a lid and let it continue to cook until the internal temperature is ~200°, and the dough is cooked inside.
Remove and serve with the extra sauce for dipping!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 2 hours 1 second

Total Time 2 hours 25 minutes 1 second

Ingredients

4 cups warm water
4 teaspoons yeast
4 teaspoons red, pink, or kosher salt
1/8 cup honey
1/4 cup olive oil
9-11 cups bread flour

Instructions

Place the water, salt, yeast, and honey into your mixer with the dough hook attached. Mix about 30 seconds.
Turn the mixer on medium speed and begin adding flour until a soft dough is formed that cleans the side of the mixer. Mix for 4 minutes after the sides are cleaned.
Turn mixer to low and drizzle in the olive oil and mix until it is kneaded into the dough.
Cover and let rise in a warm place until doubled.
Take a large handful of dough and press and gently onto a large pizza pan. Par bake for 5 minutes at 450°. Remove from the oven and top with sauce and desired toppings.
Bake an additional 10-12 minutes, or until crust is golden brown and the cheese is melted.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 875 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 76mg Carbohydrates: 309g Fiber: 10g Sugar: 2g Protein: 51g

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

Ingredients

1/4 cup olive oil
1 tablespoon garlic, minced
2 28-ounce cans crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon pepper
2 teaspoons crushed red pepper flakes
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 tablespoons sugar

Instructions

Place everything in a food processor or blender and pulse until combined.
Spread on pizza crust and cook the pizza as you normally would.
If the sauce will be used for dipping and won't be cooked with the pizza, I recommend simmering it in a saucepan for 5-10 minutes before serving.