Can I Make Pizza on the Griddle? We test 3 different crust options!

[@waltwins]

Well done fam!! Okay, we love the little naan bread ones (we use a specific brand that is made for pizza), but we par cook one side to get it crispy and then flip it, so it gets the side hot before you put the ingredients on, and gives it extra crunch. It’s actually my wife’s favorite way we do the pizza! But for sure, getting both sides on the griddle (similar to what you did with the raw dough) is key for griddle pizza. French Bread pizza are amazing too!

[@TheFlatTopKing]

I saw that and thought WOW thats the way right there.

[@micjoe68]

Yes french bread and believe it or not... Bagel pizzas are awesome...

[@TheFlatTopKing]

@@micjoe68 yeah that french bread seems legit. Leave it to the Waltwins to knock that idea out of the park. There’s looked amazing

[@mikedelacruz3135]

French bread pizzas are a great option! I grew up with those as a staple, being low budget. Cheers Gent’s 👊🏼😎🤙🏼

[@jenhere9592]

Another tip is to cook your toppings on the griddle and then construct your pizza. Mini naan breads work great.

[@flanakookn]

Amy & Neal I have always respected the honesty and integrity of the way you present content. Thanks you two! God bless you and your family

[@TheFlatTopKing]

Wow, thank you!

[@flanakookn]

@@donnaneal8000 I blame autocorrect

[@donnaneal8000]

@@flanakookn haha !

[@joq702]

Love the family closeness and humor. Reality checker you are and much appreciated.

[@TheFlatTopKing]

I appreciate that...truly

[@PoppaLongroach]

Great video! I use Pillsbury pizza crust mix. And basically follow the instructions. I put a 12 inch cast iron skillet onthe griddle with lid shut to pre heat it. When it's hot I put my dough in it and bake it 8 maybe 10 minutes. Take it off griddle, add sauce, cheese and topping and put it back in for 10 or 15 minutes to finish it. It makes great pizza!! I spray the skillet with Pam first really good

[@TheFlatTopKing]

Awesome brother

[@PoppaLongroach]

@@TheFlatTopKing the Buckwheat is here and soon be time for sour buckwheat cakes on the griddle with fresh whole hog sausage and fried taters with ramps! It's a meal fit for a king on the kitchen stove, this first year I'm doing it outside on the flat top. I can't Waite, you guys are great and gave me confidence to try just about anything. Shine On and keep it Old School Brother!

[@louissimon5323]

Love your Transparency. Making one on my Blackstone. Wish me luck!

[@mikeconner2627]

I’ve made pizzas about 3 or 4 times now, they are getting better. Store bought dough like you used. I brown both sides with brushed on olive oil, then build back in the kitchen. On the griddle surface is only a minute give or take before I put it on the wire grates similar to yours, Neil. The key is having a lid to bring the heat to cook the top. (Tip?) Last ones, I squirted water under them and closed the lid (a couple times) until baked to preference on top. My wife and daughter said they were “the best” they’ve had🍕🤗 mmmmm

[@TheFlatTopKing]

wow...thanks MIke...thats the geatest...best everl...love the words

[@roger80465]

I have not tried pizza on my Blackstone but I have made them on my gas grill and fresh dough works well. I just watched a video where they used a 2 ingredient dough (equal parts self rising flour and Greek yogurt). They cooked both sides of the dough then flipped it back over before adding the toppings. It looked great and all the tasters said it was very well cooked through. I'm going to try that soon. I appreciate your honesty. That's why I am subscribed.

[@TheFlatTopKing]

Sounds great! Would love some honest feedback if you get a chance. Would like to know if you think the top is done enough for you

[@roger80465]

@@TheFlatTopKing I tried a couple pizzas using the 2 ingredient dough. Par cooked both sides before topping, 1 with pesto, chicken and cheese, one with BBQ sauce, chicken and cheese. I cooked them on medium low on my 22" adventure ready with the lid closed. I agree, I had trouble getting the cheese to melt satisfactorily. It did melt finally but it looked like it was microwaved as opposed to baked. I'm convinced the best option is to use a VERY thin crust like a tortilla and maybe use a torch to finish the cheese. Or, put it on a gas or charcoal grill to bake. I've had better success on the grill. The flat top may not be suitable for everything (there, I said it 😆)

[@jamesledesma]

Love it when I find family fun videos with food is a plus! Great channel. Very educational and fun.

[@TheFlatTopKing]

thanks James

[@dannyg3949]

If you prefer the top cheese melted more and darker in color try using some kind of butane torch to darken the top after cooking.

[@sakostwwy1903]

Loving this video ! We are building a house and don’t have an oven yet. So I. Am stoked to try this on my griddle

[@Mfullen09]

I love y’alls honesty.

[@TheFlatTopKing]

Thank you

[@rsoto10064]

Hi there. I don't have a blackstone griddle but I bought a griddle plate for my gas charbroil grill. Since that I have been following your recipies with great results. I am now with you with the pizza recipie and wer are doing this together. My gas grill has a top and I can make it like an oven. It is reaching more than 620 F and I have control over moderating the temp. If you try using the dome, it may help you keep the heat as an oven on top of the griddle. PS: I love you guys. You have made me a family hero at the griddle and the grill.

[@TheFlatTopKing]

Hey thats awesome Ralph...really excited you found a way to get griddling...

[@bobatbilletcreations]

Great idea with the rack, I will be trying that out! Thanks for sharing!

[@atjosh1112]

Great video!! Have you ever tried cooking the pepperonis on the side before putting them on the pizza?

[@BigLewBBQ]

I agree with you, just because something can be done, doesn’t mean it should be done. Those looked quite good anyway. So did the end justify the means? Probably not. BTW I do like Naan bread pizza.

[@gwenmurillo1093]

Would like to try homemade pizza on my Loco griddle. Loved watching the video. Excellent idea to use the micro plain for the parmesan.

[@jksanford]

I just got my weber slate griddle, but i've made many many pizza's on my Big Green Egg. My family thinks they are amazing! I like that publix dough when i get lazy and / or forget to make it ahead of time.

[@jasonanderson261]

Thanks for the crust video... Look i make excellent pizza on griddle but you cant do it like this. You have to cook everything seperate then FINISH all together but not long. So cook the dough both sides and sit aside. Leave the bottom slightly uncooked Toss the pepperoni in ALONE and get it crispy. Along with whatever else you want to add. Like veggies or other meat or mushrooms Then toss the cheese blend on and get it melting. Once its melting THEN SAUCE THE pre cooked dough. Then add melted cheese atop the dough thats been sauced. Then add the pre cooked meat atop the cheese Then add a little more topping Then add the entire "pizza" back to the griddle and cover to FINISH ONLY. All this being said. This is not the optimal method a fire brick oven

[@debb9043]

Appreciate the comparisons! I've bought some premade thin crust to try on the griddle. Will report back after I make it 😊

[@TheFlatTopKing]

Please do!

[@philipcalvit3071]

@@TheFlatTopKing did she reply

[@philipcalvit3071]

How did the crust turn out'

[@debb9043]

@@philipcalvit3071 sorry! They were great! Doesn't take long to cook them up at all! I did both sides then added my toppings and domed it so the cheeses would melt.

[@shco2749]

Thanks, this was pretty interesting and like how you kept it simple! Question: Did it get some of that grilled/smoked flavor-because I think that would be a plus compared to regular oven baked pizza!

[@TheFlatTopKing]

not really on a griddle...but on a smoker or grill you absolutely do...we do those all the time

[@David-jo4gt]

Love your honesty.

[@TheFlatTopKing]

I appreciate that!

[@2Wheels_NYC]

Ok from someone who grew up living off of the classic NYC slice... I use Boboli, or similar all the time on the grill and it's excellent, I'll try the griddle and dome it. Never did naan, but I like the idea. Maybe pita, or even bagels as well. The fresh dough looked great. Def have to par cook on one side, I'd probably sprinkle with cornmeal, would almost act like "lube" on the griddle, plus it's a bit old school. For me, fresh dough needs a ton of heat tho. We have a pizza stone in the oven, and crank it to max (550). I like well done pizza like you. And thank God you used fresh parm! And tell Amy to never mention Domino's again! All in all a great comparison, and success. There wasn't one that was bad!

[@TheFlatTopKing]

Hey try a pizza out on your griddle an let me know...I would be curious with fresh and premade what you can do and you honest thoughts... Like I said is its good Yeah is it great NOPE...especially if we both like it more cooked..the top just doesn’t get that heat...

[@michaelrobinson2875]

I put a thin layer of corn meal on griddle and cook bottom of the crust. It has been successful. I enjoy watching your channel.

[@TheFlatTopKing]

thanks

[@nickp5511]

Nice experiment! I have a six burner Camp Chef with a hinged lid but when I make pizza I precook my sausage and chorizo on the flat top then assemble on a precooked crust using sauce, cheese, sausage, pepperoni, chorizo, onions, jalapeño slices, and some Flatiron pepper flakes. Then I cook it on my pellet smoker:)

[@TheFlatTopKing]

That's a great idea!

[@chrisv_b]

Even with the store purchased crust or the Nann, I would suggest precooking one side, flip and then add toppings to precooked side and allow to finish bake. I have thought about but not tried the following? Could you place a large stone pizza stove raised 2-3”off the griddle( use of small bricks, or metal cubes?), preheat griddle and stone and then add pizza to griddle so it is cooked from the griddle and from the stone that is on top of it?

[@TheFlatTopKing]

Absolutely you can. The problem is the heat on top. The stone will produce heat from bottom with the same idea as the griddle top.

[@4149dwiley]

@@TheFlatTopKing I believe Chris is describing he wishes tro make a pizza oven by placing a stone on top of his pizza which was preheated to radiate heat down from above to cook pizza from top and bottom. I may be wrong but that is what I pictured him saying.

[@TheFlatTopKing]

@@4149dwiley got ya. Like an upside down grill

[@Ahglock]

I'm with you on this, if I'm putting the effort in to make a pizza from scratch I'm doing it right in a oven, preferably on a baking steel. Though I'm pizza obsessed enough that I bought a pizza oven. But i could see its use while traveling or maybe make mini ones on the griddle as appetizers while I'm making other appetizers on it because then the convenience of one tool instead of running between the griddle and the oven comes into play.

[@TheFlatTopKing]

You sir hit the nail on the head....Exactly my point..thanks for commenting

[@shelshele]

Adding a thin layer of olive oil before adding sauce may keep the sauce from making the crust soggy

[@apuz13]

Great video. Pizza doesn’t look half bad. I am a Pizza snob so I don’t think I would make it like this but like you said if your camping or something and have no other means to make it it’s a great alternative.

[@TheFlatTopKing]

Thanks for watching! Exactly...spot on..Can you yeah...should you?

[@cedaroakfarm8596]

I can't beat my brides home made pizza from the oven, but this does give more ideas of things to try using the various crust options like fold over sammiches. Thanks for the ideas!!

[@SpeedyCotton55]

Interesting. Been thinking about it and may give it a spin one day. Nice job.

[@davidball8]

Great video. I see some of the tubers use the Grillblazer to melt the cheese and brown the top of the crust. Maybe something to try? I love the fact you called you daughter knucklehead. I have 3 daughters and call them the same thing. Oldest is knucklehead 1 and so on!! Keep up the great work.

[@TheFlatTopKing]

hahaaahh absolutely same thing...even Amy gets the name some times..ahahahah

[@dmlawry4677]

One tip for pizza on the griddle...dont open the top, you are letting necessary heat out to cook to that golden crust color you want, also try a pizza screen as we do, allows air flow underneath the pizza. There are also small pizza paddles for getting the pizza to and from your griddle easier.

[@brian6103]

Hey guys this weekend my wife and I were camping at Stone Mountain State Park in NC trying some of your cooks had omelette sausage bang bang shrimp on lettuce wraps and juicie lucie burger with borsin and jalapeño jelly everything was great thanks for all the new ideas

[@TheFlatTopKing]

WOW...thats the whole shebang...ahhahaha great job

[@stacyvickers9556]

Thanks for sharing and being real!

[@TheFlatTopKing]

You are so welcome!

[@johnppg]

I like it on the Traeger, but I have to try it on my 36’’ Blackstone.. Great tips on the pre cook & flip over , than add ingredients..Skipping that step on the premade..

[@aumagnificent4724]

Man love the videos you have inspired me to get my own griddle and now i cook almost everything, appreciate the videos man thank you

[@TheFlatTopKing]

So glad to hear...keep it up

[@jeffreybaker7406]

Maybe take a torch and hit the top of the pizza to crust it up a bit. Love the content!

[@janethutton572]

OK so suggestion I have which is what I’ve done when I cook a pizza on the Blackstone. I cook and heat my sauce and toppings so like if I’m gonna put pepperoni on it I put on the grill cook it and then put it on there I’m gonna put ham them do the same thing warming up, browning, and crisp and put on the pizza and then let it cook the rest of the Dough

[@TheFlatTopKing]

Thanks for the tip!

[@basilipujolterrado2513]

Very good and easy! My wife and my daughters make pizza putting a big tortilla over the plancha and they built the pizza with the ingredients that everyone has taste. The girls enjoy and they have a lot of fun cooking that!

[@TheFlatTopKing]

That is awesome!

[@keithcurtis6671]

I LOVE seeing Sclafani sauce! My older sister was best friends with one of the Sclafani's when she was in nursing school. A wonderful family owned italian products company!

[@TheFlatTopKing]

Interesting. Love stories like that. Thanks

[@musicman195959]

Nicely done 👑. Amy and princess were totally chowing down on those delicious looking 🍕 s. Have a wonderful Sunday.

[@TheFlatTopKing]

Thanks bud

[@TheCrazyPop]

We love pizzas on the griddle. We have used premade crusts, Naan and even tortillas, but I have never tried fresh dough before. It is a lot of fun letting the kids create their own pizzas!!

[@TheFlatTopKing]

Absolutely brother. My youngest loves cooking with me so its nice to be able to connect with her that way. You have any tips for pizza in the griddle

[@kenth.832]

The large warming racks! Where did u get yours?? Them pizzas looked great…. The one that looks the best is the one with the rolled out dough…..

[@TheFlatTopKing]

Thanks Kent....they were just standard sheet pan cooling racks..

[@johnscerbo130]

Thanks for the tips pizza on the flat top. I myself haven’t had the best luck. I have made it on my Weber performer and pellet grill with a cast iron pizza pan came out great.

[@TheFlatTopKing]

Absolutely...me as well...the ability to have that heat come 360 is key and those allow that to happen

[@CD-mc8gv]

Which pizza sauce did you like best? Any recommendations? Great video once again, thank you

[@TheFlatTopKing]

No W thought they were so close..I would choose a thicker one to help elemeant the dough from getting to soggy...

[@rittersdiymanpitfireandgla8673]

The camp chef had a pizza oven attachment for the griddle you sold. Make amazing pizza

[@TheFlatTopKing]

Yeah...loved that griddle for sure..

[@donbluhm6674]

I make pizzas almost every week on the griddle! Key is to par cook all the ingredients except the cheese! I even warm the sauce! We love thin and crispy crust! Awesome video! Griddle on!

[@TheFlatTopKing]

Great idea!! I think the key is thin...without the ability to have 360 heat thin is definitely the way to go

[@janethutton572]

Also use your heat zones and put one off, one low, and one low medium and keep lid shut before during and after

[@Fahrenheit38]

I griddle left over pizza and it's so good, hell even a fresh outta the box pizza is soo good after a min or two to crisp up the crust

[@TheFlatTopKing]

TRUE....

[@DM235567]

Neal, why not a pizza stone? My family has done it in the oven with a stone. Camp Chef has a pizza oven that goes on their camping stoves. it's basically a stone on a griddle with a cover. preheat the stone on the griddle and you should be good to go. A cover of some sort is needed to melt the cheese and brown the edge for sure. This is something I'll be trying in the future. Thanks for all your videos and FB page!! Great job and thank you for all the lessons and ideas.

[@TheFlatTopKing]

thanks for the support...in this specific instance the stone would act just like the griddle top..getting the bottom cooked is not the problem..its the top heat thats the problem...a stone does the opposite..you have top heat and the stone helps trap heat and get that crust cooked in hurry...

[@deepnarcosisscuballc642]

🤔 I didn’t think about it that way, but I agree. So a cover is the only way to trap the heat to cook and brown the top.

[@TheFlatTopKing]

@@deepnarcosisscuballc642 think about a great pizza oven. Especially wood fired. The tops are domed which allows the heat to ROLL on the top thus kissing the top. The bottom is made out of clay and takes forever to heat up. Thats why the rotate the pizza toward the flame.

[@rickeymulkey8080]

Just make it your way! We that watch will make it our way! Sorry about your loss! That is selling your Camp Chef. That was the first thing I watch you cook on. Came close in buying one.

[@TheFlatTopKing]

Definitely hard to see it go...I really enjoyed it and what it means to me...thanks for your continued support

[@jrcordero8194]

I use pita bread for my Blackstone pizza! I also use my pizza stone on my gas grill!

[@1Bradlee1]

You could finish the top with a torch. great video.

[@TMPM2021]

We do pizzas while camping and ill take the pepperoni and throw it on the griddle for a few moments then take it off and do my crust one side and assemble the cooked side the place on rack like you did. Good job Neal

[@TheFlatTopKing]

Thanks

[@alans6767]

What I like about a pepperoni pizza is it serves as the baseline. It is what I use to determine what pizza place has the best crust. 🍕

[@mannypuerta5086]

Good effort. Any pizza is better than no pizza. We always have tortillas and sauce, so we often do a quick tortilla pizza (I’m a thin crust guy). It’s easier in the oven, but with a cooling rack and a dome, it’s doable on the flat top. Besides, it can always be folded and made into a pizza-quesadilla. Form follows function… Nice t-shirt on “Knucklehead.” I had a post-retirement, contract job with NASA. Good times.

[@TheFlatTopKing]

hahahah Thanks Manny

[@fritzkabeano1969]

Just cheese and with green chilis + salsa on top is what are known as "cheese crisps" in the southwest.

[@TheFlatTopKing]

@@fritzkabeano1969 man that sounds great

[@lauragilbert8208]

Love the comparison! Great info!

[@scottthejeepguy7499]

Looks like a great idea for camping, thanks for sharing.

[@TheFlatTopKing]

thanks Scott...

[@JK-uo2jv]

That’s awesome! Great job with the family !

[@TheFlatTopKing]

thanks

[@bradcampbell624]

Great comparison. I haven't had Boboli in a very long time. We usually go old school with that all-American staple: Chef Boyardee! I'll probably never griddle a pizza, but they work great on a pellet grill or the ol' Weber.

[@TheFlatTopKing]

Absolutely 100...I have a video on grilled pizza on my weber and its 100 times better

[@juanitacope9455]

Reverse/upside-down pizza in cast iron skillet on the flat top… fresh dough slightly cooked on one side on flat top.. place uncooked side up like a pie crust over ingredients in skillet.. cook on flat top…flip skillet on the flat top..brown the uncooked side of the crust & then release the skillet & lift…BAM! Just an idea🤷🏼‍♀️

[@TheFlatTopKing]

Cast iron anything...ahahah thanks

[@gordybishop2375]

I would precook and or preheat all those more for sure. Hope to try soon.

[@pamchoronzy1273]

Why did you sell your camp chef??? We just bought one!!! Should we have gotten a different one? We haven’t tried it yet. We are trying to take it back because it didn’t come with grates! & we bought it so we could use the grill also???

[@TheFlatTopKing]

Hi Pam...i have responded to your Questions on another video...Please look at what you actually bought. Camp Chef has on their website griddle options that DO NOT COME with grates... A few things went into the decision.. 1.We added on our deck to make it bigger for grills and entertaining. We quickly outgrew that because all the new smokers and griddles. 2. Extremely hard to move and film…just flat out got tired of musical chairs for one video. Plus they were so similar it was hard to choose which one that day. 3. Maintenance and seasoning…all the dang time…and having to keep it up when not in use. 4. The Camp Chef was harder to move…only 2 360 caster wheels…My wife would move while I prepped… 5. We originally said that we wanted to cook on other griddles and made the decision to sell it…heck we liked the idea of only having two…way less moving…the two are completely different..so we have not rushed to pulled the trigger on another one…BUT…Weber has teased the release of a new flat top griddle and that will definitely be a purchase when available.. Now of course Traeger has done so as well....so it just about keeping some and moving others

[@alexelias9376]

It seems the last few videos have been on the Pit Boss griddle! Have you gravitated to that being your favorite?? Always love the content!!!!

[@TheFlatTopKing]

No not really. The last 5 videos have been 3 Blackstone and 2 Pitboss. No rhyme or reason. Comes down to laziness and wether i want to move griddles around on the deck.

[@hillsidesmoke7592]

Thank you for doing this. I have a few frozen pizzas I thought about doing tonight on my Expert Grill.

[@TheFlatTopKing]

No Problem....thanks for commenting

[@gd3design63]

You crack me up, man! 😂😂😂 Great comparison / tutorial. Just picked up a stand mixer....time to start my pizza-griddle experiments. Wish me luck! :) Cheers!

[@TheFlatTopKing]

Absolutely...you should check out my other channel...pellets and pits...ahahha its even worse...literally just uploaded a video on a pizza oven attachment on my pellet grill...first time trying Neapolitan style pizza....

[@gharv1313]

Great comparisons! Enjoyed watching this video, going to try it! Cheers 🍻

[@TheFlatTopKing]

Hope you enjoy it!

[@mikesartorii234]

As an amateurish pizza/calzone/Stromboli maker, I like this vid! I actually got a Bakerstone pizza box (it was like $100 bucks!) that directly fits on my Weber grill for this purpose alone and it has done quite well! A few thoughts on your technique though: 1. For raw or even sticky dough use Semolina flour or cornmeal (depending on your preference) as it helps with sticking and adds a unique flavor like pizzerias do. 2. Great idea getting the pies off the flat top but try doming it with a touch water to steam the top a bit. it's not the same as direct top heat but would work fine if a flat top is all you have and or your camping. You should try a calzone and or Stromboli next :)

[@TheFlatTopKing]

Thanks MIke...

[@jimhamel7864]

Im thinking of buying the camp chef pizza oven. Have you used the pizza oven before and would you recommend one? New sub here, thanks.

[@TheFlatTopKing]

Hey thanks JIm...I personally have not bud...sorry...but if your would because I get that alot can you report back with your experience and let me know so I can relay the info

[@SetitesTechAdventures]

I am wondering if there is a fix to this? If you insulated the lid of the grill could you get the heat tenting effect you need? Or perhaps if you could heat up a stone, then something to lift the stone up so the pizza can go under the stone. But with all that effort maybe I ned to buy a special pizza oven.

[@TheFlatTopKing]

Thats exactly my thoughts....some things are not ment for griddling...Pizza in my opinion is just that....Peller Smoker Charcoal Grill and Ovens are far superior

[@stellaswancounselling]

I torch it give a brown top ❤. Well done great video 😊

[@bbkklyon]

I use a 12' cast iron pan for a deep dish pizza. I toast the dough in the pan on the stovetop, get a little color then add the toppings and pop in the 500 degree oven! Easy :)

[@TheFlatTopKing]

yeah i think putting pizza in the oven is the way to go....I have videos with cast iron making deep dish pizza in the oven and on the grill

[@gaving4188]

Made sauce and the dough for the first time yesterday ima try this.

[@MarkTheRashional]

Believe it or not, I've made some tasty flatbread pizzas on the Blackstone using low-carb tortilla shells. I melt some butter first, get one side nice and toasty, and then flip to get the other side going a bit before I start adding sauce, cheese, and toppings. It crisps up really nicely if you like a crunchy shell. Of course it isn't pizza dough, but tortillas can be used for so much more than just tacos and burritos! I use La Banderita brand.

[@MarkTheRashional]

Also while the shells are crisping, I have the pepperoni slices around them on the griddle to start browning and crisping them as well so they'll be ready to drop onto the shells with the rest of the toppings.

[@TheFlatTopKing]

Absolutely...We think thin is key....to me its about the top heat thats missing...i like the cheese and bread to have some char...just personal

[@topgundk]

Primary due to your videoes, i just recieved my PitBoss today. Griddles are not normal in Denmark, so our options are not really great. But i choose the Pitboss based on recommendations and pro and con vidoes, again primary the one you did. One question: How is the Cheramic coating holding up to using metal utentials ? I know you wanted to test that. And the vendor in Denmark, insist it is not a problem, the coating will withstand metal utentials fine. I am thinking, you have experience, which is worth way more than any opinions :)

[@TheFlatTopKing]

This is definitely a hot button topic… And my answer would be that you have to use metal utensils AT YOUR OWN RISK. The actual Pit Boss Ultimate griddle manual says “non-metallic utensils”. I know of a handful of Ultimate griddle owners that have been using metal utensils on their griddles for a while and they’ve said that there hasn’t been any damage… but like I said, you have to use at your own risk - I’m sure that Pit Boss probably won’t replace your griddle top for you if you damage it with metal utensils. Also, there’s a difference in the types of metal spatulas... my preferred spatula has rounded edges and does NOT have the sharp beveled edges all around. That’s the spatula that I like for my other griddles as well. I would never use a square ended, beveled edge spatula on mine. Also, you’ll notice that I still use a wooden scraper/spatula to actually scrape down the griddle surface (NOT a metal bench scraper like I use on my other griddles). So the short answer is use metal at your own risk, and if you decide to use metal on yours, be careful about which metal utensils you’re using and how you use them on the surface.

[@pamchoronzy1273]

Those pizzas looked & sounded delicious! I like them thin & crunchy!

[@mikekreischerreviews3420]

I have not tried the fresh dough on the griddle yet. I have had success with the boboli pre-made, the Naan, and tortillas. I personally like them all. Definitely gonna try the fresh dough. Great video.

[@TheFlatTopKing]

Sounds great!

[@prestonhill9320]

How is your pitoboss holding up? I noticed the black stain on the griddle surface. Has that affected the non stick characteristics ?

[@TheFlatTopKing]

Nope not at all..definitely an eyesore but slick as a ribbon...

[@scottyflamingo1413]

I always cook my toppings first and then put them on the pizza. Then I never complain about them not being fully finished.

[@arteeire4364]

That sir is the right answer for 90% of homemade pizza cooking techniques (aside from if you have a high end pizza oven). I also always heat my sauce on the stove before I put it on the crust. Both of those things help with the cheese melt and can simulate restaurant pizza as well as we can hope for most of our run of the mill home pizza cooking methods.

[@chucklenz9011]

1. Get a point and shoot temp. Gun. 2. Get a large stainless bowl and put a handle on the outside bottom(as you will use it upside down as a cover. 3. Try a premade (tombstone for instance) as your choice. 4. Eat a pizza from the “Quad Cities area Moline, Davenport, Rock Island and East Moline. And go to one of the many Pizza restaurants instead of cooking on the grill. Frank’s, Uncle Bills, Tony’s etc. 4. Use the grill as a last choice.

[@juanmendoza2262]

I have a spare 22 inch blackstone grill, Just saving up for the add on pizza oven by blackstone!

[@TheFlatTopKing]

let me know how you like it

[@russkingston5137]

if you want your pepporoni well done try precooking it on the griddle and add it on top during the last 5 minutes.

[@gordybishop2375]

I like using tomato paste instead of sauce. Thick and tasty. Part of cooking is getting rid or boiling off of water and sauces are very wet while paste is much dryer.

[@sportscardmania8445]

Pizza on the Webber comes out amazing!

[@TheFlatTopKing]

Yeah they do. Make em quite often. Have some really good videos on my Weber making pizzas

[@tabathagraham1117]

Thank you, thank you, thank you, for sharing your pizzas. I make pizza every Sunday with the Publix dough in the oven and homemade sauce. We love it. We bought a Loco griddle ( nightmare from Home Depot) anyway. But you’re the first one I have watched that has put real dough on the griddle. I was hoping it would work on the griddle because we live in Florida and the house gets really hot with the oven. I can see that we wouldn’t like it. I guess you really need a pizza oven ( hint the name). I will have to say I’m not a griddle fan yet… it’s only been a couple months so I guess I need to give it more time. I love to cook and bake so that’s not the problem. Thanks again for sharing. It’s been a great help.

[@TheFlatTopKing]

Thanks for that...if you dont mind why do you say your not a fan yet..you have a fantastic system in the LOCO and if you like to cook what would drive you away from it..just honest curistosity...thanks

[@tabathagraham1117]

@@TheFlatTopKing we are a family of 4. My husband, myself, and 2 sons 25 and 21. They eat a lot of meat. When I fix smash burgers there’s a ton of grease, I don’t like that. I don’t like the hot and cold spots. I guess I need to work with it more and I will get use to it. We actually ended up with 2 , 2 burner griddles. We ordered from Home Depot and they kept coming in damaged. So when we went in to take the 3rd one in we asked if they would kept it till the 4th one comes in to see if that one was damaged and if so maybe we could swap out parts. I really wanted a griddle and it was our Anniversary gift. So the 4th came in it was damaged 🤪. We went back with damaged hood and tools in hand to swap out. The manager was so nice that she said just take it and use what you can. So we ended up with 2 griddles with one that the hood is dented and they kept taking down the price till we only had $320 out of pocket. So great deal in the long run but a lot of hassle. I will keep working till I get it down. Thanks for asking. 🌴

[@TheFlatTopKing]

@@tabathagraham1117 obviously that sucks. If u can interject a quick thought and this has been said many times. Your point on the fat from burgers. The amount of fat is the same regardless what you cook on. If it 80/20 or 95/5. When using other equipment like a charcoal or gas grill the fat drips through the grates and is unnoticeable. With a griddle the fat has no where to go so you will see a ton of it. That is actually a good thing. Just ugly to see. Although a lot of fat is noticeable, it’s rendering out. Just scrape it in your grease trap and your good. Some positives about griddles with some big mouths to feed is it can cook a bunch of food at once. One big skillet. Just keep your head up. Heck to be honest you may not like it at all. I can imagine its not for everyone. I just hate you had a bad experience to start out. Reach out if I can help you in the future.

[@tabathagraham1117]

@@TheFlatTopKing thanks so much. I’m sure I’ll get the hang of it. Keep up the great videos. Your wife cracks me up🤣😂🌴

[@trainier]

I think a kettle grill is the best outdoor vessel to cook a pizza in, save for a brick or pizza oven. You can get a nice collar that goes on top and allows you to add more charcoal and also comes with an extra grate so you can cook veggies, wings, etc. Completely agree with the need for top heat and the kettle grill is awesome for that purpose.

[@TheFlatTopKing]

Very true! I have a video on pizza on a charcoal grill and we actually do that quite often...very good...plus a touch of smoke

[@d_townnigil]

To get crispy pepperoni, throw them on the griddle to pre cook them. Then put your crust where you cooked them for a nice flavored crust.

[@TheFlatTopKing]

thanks

[@jakehanneman6956]

I just got a char griller 2 burner off Amazon. Seems like a decent budget griddle for the price, being portable, including a lid, 28" (plenty for me and a couple buddies). Can't wait to try er out with some of your recipes!

[@TheFlatTopKing]

Sounds great! we have some crowd favorites

[@TheBeardedItalian]

Great job brother demonstrating those three different pizza doughs. I prefer to use the premade on the griddle top, other than that I use my weber kettle grill for cooking pizzas, and I’m still experimenting on that. On those premade like you said start it on the top side and get a little crisp on it, then flip it over put your toppings on etc. my absolute favorite way is using tortillas and making tortilla pizzas, but that doesn’t really taste traditional. I’m like you, there’s definitely better ways to make a pizza than using a flat top! 👊🏻🍻

[@TheFlatTopKing]

everything you just said was spot on...i actually have a video that is pizza on a charcoal grill and we actually do them often...just love the hint of smoke

[@garthvanguilder9588]

Agree with you 100%....can you? Sure. Is there several other ways that are better? Without a doubt. Real parmesanio reggiano is the way to go. Publix dough is a great combo of easy and tasty. Prefer homemade sauce, and...as a space coast resident...love your daughters shirt! Oh yeah...this is gonna get me flamed....cheese, bacon, and pineapple is the best😁

[@TheFlatTopKing]

hahahahad Never...I sear by the idea cook what you like..heck you are the one paying and eating it... thanks for seeing the way I intended for people to see it..Can you Yes...Should you or is it the Best way. Absolutely NOT

[@ly2sing]

I saw somebody make camp pizzas in a Dutch oven. They put hot coals on the lid to heat the pizza top.

[@fordaeromax]

They all looked great!!

[@danmefford]

Love the channel.. Where/how do you store your oils between cooks? Just got started on an old griddle from my neighbor and am trying to decide best practices. Thanks.

[@TheFlatTopKing]

I just leave mine outside unless its dead winter and frezzes

[@johnmichalek9802]

As someone who makes pizza on an regular basis, I would have cut that raw dough in half and rolled it to to 12 inches. Then I would have put my 14 inch wok over the top of it. Worth a shot anyway. Great job!

[@Rockinrn]

I respect that you guys are trying to do pizza on the griddle 👍.

[@TheFlatTopKing]

Thanks Gary...we appreciate that

[@Rockinrn]

@@TheFlatTopKing I know what you mean about not getting enough heat on the top of the pizza before the crust burns. Some things are just not meant for the flat top.

[@michaelhannell4083]

After you take it off just take butane torch to the top of the pizza together the top golden brown and delicious

[@jakespencer8077]

Not something that I would ever think of but it looks amazing! I’m like you in that I like mine a little well done. I do mine in the Egg at about 700 degrees.

[@TheFlatTopKing]

Absolutely once again spot on

[@dv7548]

Wow you got rid of the camp chef. Surprised but can't blame you. With Blackstone adding so many different combinations it's leaving camp chef behind. They get some engineers and start brainstorming. Enjoy your channel keep em going. Happy New Year

[@TheFlatTopKing]

Although I completely agree...we got rid of the Camp Chef more because of space...i hated cooking on three different ones...plus all the moving around and no space on the deck...one had to go and it was harder to move

[@KevinCoop1]

Along with all the other comments about heating toppings first, you should try doing your pizza upside down. Order of ingredients would be cheese, pepperoni, then last, sauce.

[@billcurry5171]

Get yourself a grill blaster flame thrower when you're ready to melt the pizza cheese on the top and pepperoni you hit it with that wow you won't need a lid on your griddle it melts it and Burns it perfectly. Plus the Blackstone griddle seems to give out the most heat on my heat gun

[@TheFlatTopKing]

Thanks Bill...