Remove dough from refrigerator one hour before cooking
Follow instructions on package to roll out pizza dough or stretch by hand. I prefer to roll the dough out as thin as possible as it bubbles up and thickens with grilling. I often roll so thin that it begins to get holes, to which I patch with other pieces of dough. The thickness of the dough is truly your preference
Preheat Grill to 400 degrees
Oil grill grates with olive oil. I complete this scrunching up a paper towel between grilling tongs & coating the paper towel with oil. Rub onto grates.
Before placing the dough on the grates, lower the heat to medium in an effort to maintain the heat of 400°. With care, place the dough on the grill & close the lid. Cook Dough for 3-5 minutes. Watch dough closely, it will begin to bubble up but seeing that the underside is slightly browned will indicate it's done.
Remove dough from grill, grilled side facing up. On the grilled side of dough, top with pizza toppings.
Place the pizza back on the grill. Cook for an additional 5 minutes. It is important to watch closely. It's necessary to move the dough around the grill every minute or two to prevent burning while allowing the toppings time to cook. Remove & Enjoy.
Notes
I do not recommend dry mix pizza doughs for this recipe. I use the Trader Joe's or Whole Foods Ready to Bake Pizza Dough's found in the refrigerated section.