Roll, press, or stretch the dough out to the diameter your pizza dough recipe calls for. (Tip: Smaller diameters are easier to work with on the grill.) Place onto a cookie sheet or pizza peel that has been sprinkled with plenty of flour or cornmeal.
Flip the crust onto your cookie sheet or pizza peel and put your toppings on. (Tip: Avoid the temptation to overload your pizza or the toppings may not get heated through, or the crust could become soggy. This is a recipe where simplicity is king.)
Return pizza to the grill, cover, and cook for about five minutes or until cheese starts to bubble and the toppings look done. Don't open the gill too often—you need the grill to keep that oven-like heat inside.