Toppings (keep them light: Cheese, ricotta, greens, prosciutto or whatever else you like)
Heat the grill. You should heat it quite hot; about 600°F with the lid on while baking this particular pizza. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.
Gather your ingredients and toppings. Set up a table or bench near the grill so that you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!
Also have your tools close to hand. You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.
Prep your dough. It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)
Brush the dough with olive oil.
Take the lid off the grill. Lay the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want nice grill marks on it, but you don't want the dough to get crispy.
Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.
Put the lid on and cook for about 5 minutes.
Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!