LET'S MAKE PIZZA ON THE BLACKSTONE GRIDDLE! AMAZING AND EASY PIZZA RECIPE!

Hey, welcome back. I'm Adam. I'm Brett and we are the Wall Twins. Today, once again, we cook and then we eat. Yes. And today we're doing a pizza on the Blackstone griddle. It may seem like something you wouldn't think you could try, but Brett, not only can you try this, you can do it. You can do it. So if that sounds like something you'd be interested, our take on a pizza cooked on the Blackstone griddle, then stick around as we dig in. I can't believe the Wall Twins. They're right there. That's one of them. That's the other one. I'm the other one. As we said, welcome back. However, if this is your first time, consider subscribing and hit the notification bell so you don't miss any of our cooks together. We are in central Florida. The rains have lifted, so we've got the soft, soothing sounds of the cicadas buzzing. We deal with it. It is what it is. The lovely sounds of nature. We'll go with that. Today we are cooking a pizza. Now we're going to keep it simple. My family likes pepperoni pizzas. We are cooking for the family. I like pepperoni too. We like pepperoni. We're going to keep it simple. We could toss anything on this pizza and we could go throughout that whole rigmarole. You know what you like on a pizza. If you like it on a pizza, you can toss it on this pizza that we're going to make on the Blackstone. We just want to show you the simple way of doing it. So today we're using pepperoni. The pepperoni. So also we've got our dodo. We actually went to our grocery store Publix here. They didn't have any of their fresh balled dough, but what they did have is some of their frozen, fresh made pizza dough. They make it fresh and then they freeze it. So this was one of those. We've let that thaw overnight. So this is ready to go. I've poked some holes in it with a fork to make sure that this isn't going to bubble up on us, but we're going to go ahead and show you how we cook this. First thing we want to do is actually, I will be taking this off the stone. We're going to put it on some olive oil that's already on the Blackstone. Then we're going to put more olive oil, a little bit of garlic on top of the other side here, and then we're going to flip it, make sure it's good to go before we put it back on the stone for indirect heat for cooking. Now, before we do that, I'm going to throw some of the, I'm going to throw the pepperonis onto the Blackstone. Two reasons. Well, it's going to heat them up, but it's also going to act as a help of the heat for, to melt the cheese. Once we throw it back on, because this is a pizza that is not, obviously it's not going in a stone fire oven. We got these pepperonis, our Hormel pepperonis. We buy the two pound bags at Sam's Club or Costco. I don't remember which. Now this pizza dough is going to cook pretty fast, and there's a reason why we only have half burners on. We have these two burners on, on the left side, and then we're basically going to put the pizza stone over the second one here, and then over the middle where it's not, we don't have any burner there. So we're going to kind of get the indirect heat, and then we're going to turn the pizza as it is cooking, so we can get a full cook all the way through. So you're going to see that process as we do it. So we're looking good with the pepperonis, bro. Very good. I'm pulling them up now. A little bit of oil here. There we go. We had agreed that Adam was going to do this cook, and I butted in. So before you lay that down, Adam, I do want to do one thing that is going to add some flavor to the crust. Okay. Got it. I'm going to take some garlic powder, and just kind of put it right where we're going to put the pizza, and this is going to add some delicious flavor to the dough. All right. Stretched out just a little bit, made it just a little wonky. This isn't going to be perfectly round anymore. That's okay. It doesn't have to be perfectly round. I asked you what, Adam? Delicious is all. Perfectly delicious. Perfectly delicious. Okay, now we're going to brush the other side with some olive oil. Yep. So I'm going to put a little olive oil on the pizza. Now, this is extra virgin olive oil. This is just going to, first of all, give it really good flavor, but also keep this from sticking. Let me get just a little bit more here. What we should have done, we put some in a bowl. Yeah, right? I should have, and I could have just brushed that on. I don't know why I did. I've done that every time I use this. Okay, and then I'm going to put a little bit of this powder onto that. So there's still just a little bit, and we're actually going to flip it, because you want to cook both sides. You want to start the cooking process on both sides of this dough, because that is also going to help melt the cheese on top. Boom, look at that. You could already see it's starting to crisp up right there. That is great, man. This right here is our hot zone. That's why this is a little bit more cooked than that. We may move this over, actually, just for the initial. Let's get some on right here. Okay, so now our crust is just about ready. You know, I put a fork in this to make sure this wouldn't bubble up, but I maybe probably didn't do enough. Brett, where's that fork? This will help prevent it from bubbling up, right? I did it the one side. I didn't do the other side. You can cook this directly on the Blackstone. Like we said, we've got the two on the left side are on, the two on the right are off. We would use indirect heat to cook this all the way through. However, we want to make sure we don't burn this. We want a really good cooking process. What we're going to do, so Brett just put some more olive oil on our stone. Good job, bro. That crust looks pretty good, brother. Yeah, so this is what we're going to dress onto our pizza right now. The pizza sauce Adam's wife picked up is new. Ragu Margarita Premium Pizza Sauce. Opened it, tasted it, and it has that fresh tomato taste, which is the way I love my pizza sauce, my marinara sauces as well, which I will actually use this to dump. I'll put it in a little bowl and dump it, dunk my pizza in it as well. So we're going to just pour a little bit of the sauce on here, and then we'll start in the center and circle out. Now I like my sauce and my cheese to go all the way to the edge. Adam, I don't know how you do it. And my thing is, for us, we're saucy dudes. To us, there's no such thing as too much sauce. Exactly right. Yes. In fact, you've seen some of our food review videos. We like the sauce. We like the sauce. And we are using our Sargento Mozzarella. This is off-the-block mozzarella. This is the thicker cut, so it's a little bit thicker, which we like because it'll give it a nice thick spread on there as it melts. So we're going to lay just a little bit of the cheese on there, and that way you want this to start cooking as well. So we're going to lay just a little bit of cheese first. Yeah, when Adam was explaining just a little bit of the cheese, I almost said, what are you talking about just a little bit? Then he continued to explain. Then we're going to lay down the pepperoni, and then we're going to top with a lot more cheese. And then, like I said, on top of that, we're going to go ahead and toss on a little bit of the Parmesan cheese, which will add a nice little crispiness and flavor to the pizza. There we go. We got our pepperoni. I don't want to pull those right off of the griddle top. So now we're just going to place in safety. Usually these are kind of dropping all over. I usually start in the middle and circle all the way down and around to make sure everywhere is covered. These are still hot and crispy. I love it. Dude, I do too. I love the bowls. I love when they're kind of bowling up like that. Right. So some of these will go directly on the sauce, and that's okay. We're kind of at this point getting put on willy-nilly. And just like the cheese, just like the sauce, to me, you almost can't have too many pepperonis. So we're going to dress this nice. You cannot over pepperoni a pizza. That's right. So we're going to dress this now. Some of the cheese is already melting a little bit in there. That's good. There we go. Look at that. Oh man, that mozzarella is just outstanding. So we went with a whole bag. Brett, that may have been enough. What do you think? Oh, let me check. You may need a little bit more. Yeah, I want a little bit more. Nice. It's the only way we know how to make pizza, buddy. Perfect. Okay, here. Not a whole lot of harm, but here we go. Now, as we get this going, I just want to check real quick because we're using indirect heat, but this side is over the heat. So that's good. It's cooking, but it's not burning, which is good. So this crust will burn if you do not tend to it. So we're going to add some steam up in here. The purpose is to help melt the cheese. So I am going to move this over right onto the heat so the stone can get hot. I was worried the stone was going to get too hot, but it looks like we're actually cooking just fine. We've got our ingredients in here. So we're going to let that go on there real quick. And you can actually see the under cheese that Adam laid on first is actually starting to melt. So that's good. So the heat is coming up. And of course, from the pepperonis that we threw on as well. Now our dough was cooking really nicely when we had it on the blackstone. That's perfect. What's going to be our determiner when the pizza is done, when the cheese is melted. Once that cheese is melted and we can ensure that the dough is cooked all the way through, we know we're going to be ready. See, I told you brother. We've got some good meltage here and we, we put it on the stone because we didn't want to burn this, but we realized we're actually getting such a good cook on this. We're going to pull it down onto the stone for the final, just a few minutes here. So we can get a nice, good cook on the dough before we finish this whole pizza. So what we're going to do, there's, there's heat here and not, well, heat everywhere, but there's direct heat coming from underneath here and then not here. So we're going to continue, uh, continue to turn this as it is cooking and the crowd goes wild. What is the red button? That's what I did. I pulled that over. We want a little bit of steam in there, but the melty on this cheese is amazing. The pizza, the crust looks really good. I'm just starting to cook a little bit. So we're going to turn what's good. I did not help at all. And look at that cook. That is cooking perfectly underneath. Okay. We're going to spin this just a couple more times here. We got one side all done. I'm just making sure that the cook is good, not close to burning and we're going to call it good. All right. So we'll give it just another minute here. This thing is just about done. And this thing is cranking out. Nice. Just the way I was open. It smells amazing too. That's one thing we haven't talked about yet. It smelled like pepperoni. It's it's good. It's good. I would say two things. My biggest takeaways from this next time I would probably start directly on the black stone, how we started to, and we got both sides probably would have let it cook just a little bit longer. Um, second thing, if I would have used the stone, I should have had the stone already on for about 10 minutes to really get it hot. In fact, that was my intention. Yep. Forgot to mention that, but, uh, lessons learned and the pizza still turning out amazing. So, you know, in a sense we're learning together, right? That's what they do. All right. It is looking just about perfect on top and on bottom. Look at that pizza. That thing is amazing. Okay. Look at that. Oh my goodness. Oh man. Holy cow. That thing could just about to perfection. Look at all that knots, man. Now. All right, Brett, go ahead and give that a cut. Oh, you hear that crispiness of the crust. All right. Which half is mine? Very good question, that is so satisfying, my brother and last cuts. All right, let's taste this. Look at that, man. Oh man. Look at that pizza. That is what we're dealing with there. And I got to say for some of the hiccups, some of the issues that we had, I was concerned this wasn't going to turn out looking this good. I am anxious to see how this dough is. The fresh rolled dough tends to cook up just a little bit stronger. So I'm anxious to see how this tastes. It did work in a pinch. It did work in a pinch. We were just able to go get it. They were able to grab it for us. We threw it in the fridge. I didn't have to do any prep. So that's the best part about it. Having said that though, Brett, let's grab a slice and dig in. Okay. So I chose my favorite slice on there, but this is what we're looking at, man. I love this. It is still piping hot. Hopefully it's not going to burn the tongue and the roof of the mouth. This thing is amazing, but this is our take on our homemade pizza on the Blackstone griddle. But Brett, like I always say, it can look amazing. It can even look a little messy and amazing. It can smell amazing. Absolutely does. And say what you said, this smells like a restaurant. This is so good. But if this doesn't taste amazing, then this was all for naught. Cheers. I'll eat for that, my brother. The crust is just fine, bro. You adding the garlic onto the Blackstone on top of the extra virgin olive oil. It adds just a teeny little bit of taste and flavor. And Brett talked about buttering the crust with a garlic butter. We decided not to because we just wanted to get this real quick. That would have added to it. I will tell you, this is the best homemade pizza I've ever had. Me too. Hands down. I think we need to go on the road and start selling these. My goodness. Get a pizza truck, a food truck. This pizza is outstanding. Absolutely amazing. The cheese, the layers of cheese we put on there is just perfect. Look at the way it's just. I know. Every bite. It's just streaming out as you take every bite. So good. I meant to take one or two bites and be done and wrap this up. I can't stop eating this. Me too. I am so happy with how this turned out. A couple of things. One, if this were a pizza that was available in a restaurant, I would order it on the red. I absolutely would. I would take my family there. Absolutely. Second thing. One thing that I've learned with the Blackstone and one of the things I absolutely love about the Blackstone is that no matter what you throw on here, chances are it's going to turn out amazing. Right. No matter how you cook, no matter how you plan to cook and how it turns out, it always seems to make the belly very happy. This didn't go according to plan. Having said that, it came out according to plan and that's all that matters. Man, I love it. My golf shot. End result. End result. We call him Gorilla Golfer. He can get on the green in about one or two shots, but about seven or eight putts later, he's in the hole. I did hit a hole in one. That was great. I should just do that every time. That's right. Got us a trip to Hawaii. That's a story for another day though. Yeah. Thank you so much for watching us cook this pizza. Accidents, issues, and all. We really appreciate you taking the time to watch it. If you did like this, if this helped you in any way, make sure and give us a big thumbs up. If you didn't like this because this just wasn't your cup of tea or you've got a better way and you think your way is just the best, that's okay. We understand. Go ahead and hit the thumbs down two times on this one. We understand. Aside from coming out and cooking this amazing pizza, why else are we doing this? Because all we do is twin. No matter what. And with that, we bid you adieu. And don't forget to like and subscribe.