Make the Dough (if not using store-bought): In a small bowl, combine warm water, yeast, and sugar/honey. Let it sit for 5-10 minutes until foamy. This activates the yeast. In a large bowl, combine flour and salt. Pour the yeast mixture and olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Lightly oil the large bowl, place the dough in it, and turn to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size. Once risen, gently punch down the dough and divide it into 2-3 equal portions. Roll each portion into a ball.

Prepare the Sauce: Combine crushed tomatoes, minced garlic, oregano, red pepper flakes (if using), salt, and pepper in a bowl. You can lightly cook this on the stovetop with a tablespoon of olive oil for 10-15 minutes if you prefer a richer flavor, or use it uncooked for a fresher taste.

Prepare Your Toppings: Tear or slice your mozzarella. Have all your other desired toppings prepped and ready to go. Dust your pizza peel generously with cornmeal or semolina flour. This is crucial to prevent the dough from sticking.

Preheat the Blackstone Griddle: Turn your Blackstone griddle to medium-high heat. You want it hot enough to cook the dough quickly but not burn it. Test with a drop of water – it should sizzle immediately and evaporate. Some people prefer one burner on high and another on low to mimic a pizza oven.

Assemble and Cook the Pizzas: On your floured surface (or directly on the well-dusted pizza peel), gently stretch or roll one ball of dough into your desired pizza shape and thickness (typically 10-12 inches round). Don’t make it too thin in the center. Carefully transfer the dough to the hot griddle. Close the griddle lid if you have one, to help cook the top and melt the cheese. Let the dough cook for 1-2 minutes until the bottom is starting to get golden brown and crisp, and bubbles form on top. Using your pizza peel, flip the dough over. Quickly spread a thin layer of sauce over the cooked side, leaving a crust border. Add your mozzarella and any other toppings. Continue to cook for another 2-3 minutes, or until the cheese is melted and bubbly, and the crust is golden brown and cooked through. If you don’t have a lid, you can sometimes use a large bowl or aluminum foil dome to cover the pizza and help melt the cheese. Once cooked, carefully slide the pizza off the griddle onto a cutting board. Garnish with fresh basil leaves and a drizzle of olive oil.

Rest and Serve: Let the pizza rest for a minute or two before slicing. This helps the cheese set and prevents toppings from sliding off. Slice and enjoy immediately! Repeat with remaining dough and toppings.