Blackstone Pizza: The Blackstone Pizza Oven vs Pizza on the Griddle

There are two ways to make Blackstone pizza. The Blackstone pizza oven is a propane oven with a motor-driven rotating 16-inch stone that reaches well over 700°F and bakes a pie in a few minutes. Or you can cook pizza on a Blackstone griddle, crisping the base on the flat-top and melting the cheese under a dome.

pizza.guide is independent and not affiliated with Blackstone. The specs below come from Blackstone's own listing and published independent testing, cited where used.

Blackstone pizza oven specs

Blackstone's freestanding pizza oven (model 6825) sits on a wheeled cart and runs on a standard propane tank. Its defining feature is the rotating bottom stone. Key numbers:

Prices and model details change, so confirm current specs on Blackstone's product page before you buy.

What the rotating stone actually solves

In most high-heat outdoor pizza ovens, the flame sits at the back or side, so the pizza has to be turned every 15 to 30 seconds with a turning peel or the back edge burns while the front stays pale. Turning is the hardest skill for beginners. The Blackstone oven does it for you: the stone rotates continuously, so every part of the crust passes the flame.

It isn't perfectly even. In AmazingRibs' test of the oven, the burner placement left a 25 to 50°F difference between the center of the pizza and its edge. The reviewer also noted the cart has no side shelves, so plan a table next to it for your peel and toppings.

How to use the Blackstone pizza oven

1. Preheat fully. Give it about 20 minutes on high. Check the stone with an infrared thermometer rather than relying on the air temperature.
2. Aim for 700 to 750°F on the stone. AmazingRibs got its best pies in that range: crisp, with spots of char. At 900°F and above the base can burn before the cheese melts unless you use true Neapolitan dough.
3. Match the dough to the heat. At 850°F and up, use a lean dough with just flour, water, salt and yeast. At 650 to 750°F, a New York-style dough with a little oil and sugar browns better. Our pizza dough recipes cover both, and the dough calculator scales them.
4. Launch with a peel. The low opening means you slide the pizza in flat and can't drop it from above. Our pizza peel guide covers the launch technique.
5. Watch, don't turn. Pull the pizza when the rim is browned and the cheese is bubbling. That's 3 to 5 minutes at 700 to 750°F.

The 4.75-inch opening is the main limit. It fits pizzas and cast-iron pans but not tall loaves. The cordierite stone follows the usual care rules: scrape, brush and no soap. Our guide to how to clean a pizza stone covers the details.

How to make pizza on a Blackstone griddle

No oven? A flat-top griddle makes a good pizza with a thin, crisp, almost fried base, closer to a bar pie than to a Neapolitan. The method is to cook the crust first and melt the toppings second:

1. Heat the griddle to medium-low and wipe on a thin film of oil. Too hot and the base burns before the dough cooks through.
2. Stretch the dough thin, about 10 inches, and lay it straight on the griddle. Cook 2 to 3 minutes until the underside is golden and bubbles form on top.
3. Flip it. The cooked side is now the top. That's where the sauce and toppings go, so they sit on a set surface instead of soaking into raw dough.
4. Top quickly and lightly. Use a thin layer of sauce and low-moisture mozzarella. See our guide to the best cheese for pizza for why fresh mozzarella floods on a griddle. Use pre-cooked meats only.
5. Cover to melt. Turn the heat down, cover the pizza with a basting dome or the griddle hood, and cook another 3 to 5 minutes until the cheese melts and the base is crisp.

Timings vary with the griddle and the weather, so check the underside every minute or so the first time.

Blackstone pizza oven attachment for griddles

Blackstone also sells a conversion kit that turns a 22-inch griddle into a small pizza oven, listed as the On the Go 22-inch Pizza Conversion Kit. It's a cheaper route if you already own a compatible griddle and want oven-style pizza without a second appliance. Check compatibility with your exact griddle model before ordering. Third-party attachments for 36-inch griddles are also sold, but Blackstone doesn't make them.

Blackstone pizza oven vs Ooni and Gozney

The Blackstone's advantages are automatic rotation and the built-in cart. The trade-offs are size and weight: it's a patio fixture, not something you pack for a camping trip, and you need a separate work table. Compact ovens from Ooni and Gozney are more portable, but you turn the pizza yourself. Our Ooni vs Gozney comparison covers those two brands in depth.

Frequently asked questions

How hot does the Blackstone pizza oven get?

Blackstone lists it as reaching over 900°F, and independent testing by AmazingRibs measured 950°F and above after about 20 minutes on full. Most pizzas bake best with the stone at 700 to 750°F.

Does the Blackstone pizza oven stone rotate?

Yes. The 16-inch cordierite stone is turned by a small motor powered by two D-cell batteries or the included power cord, so you don't have to rotate the pizza by hand.

How long does pizza take in a Blackstone pizza oven?

Blackstone advertises pizza in as little as 90 seconds at full heat. In AmazingRibs' testing, pizzas took about 3.5 to 5.5 minutes at the 700 to 750°F range that gave the best results.

Can you make pizza on a Blackstone griddle?

Yes. Cook the stretched dough on a lightly oiled griddle over medium-low heat until the underside is golden, flip it, add toppings to the cooked side, then cover with a basting dome until the cheese melts.

What temperature should a Blackstone griddle be for pizza?

Medium-low. Too hot and the base burns before the dough cooks through. Use a lid or basting dome to melt the cheese instead of turning up the heat.

Is there a pizza oven attachment for a Blackstone griddle?

Yes. Blackstone sells an On the Go pizza oven conversion kit for its 22-inch griddles. Third-party companies make attachments for larger griddles; check compatibility with your exact model.