Get your grill smokin' hot up to 400-450 degrees Fahrenheit.
Let pizza dough rest at room temperature for at least 30 minutes before rolling out and portion dough into 6-8 ounces per person and roll out as thin as possible.
While dough rests, Prep your toppings: sauce, cheese, sliced tomatoes, vegetables, meats, etc. Have it ready to go on a platter to place next to your grill.
Use a pizza peel to help transfer the pizza to the grill or, you can also use the back of a floured baking sheet.
Carefully place your dough on the hot grill and cook the dough on its first side for just 2-3 minutes. This happens very quickly and you'll see the dough start to bubble.
Once the first side is done, turn the pizza dough over and place it on your cookie sheet or pizza peel. You want the cooked side up and facing you. Then add toppings, but don't overdo it. A little goes a long way.
Carefully place pizza back on the grill to cook on the other side. You can close the lid for 2 minutes so the cheese melts.
Keep an eye on your pizza. You will see the sides crisping up. Once done, remove to pizza pan (or baking sheet) and allow to rest for a few minutes before cutting.