Heat grill for high direct heat to around 450-500 degrees F.
Gather all your toppings so you have them handy.
Roll out dough into a circle or as close as you can get to one. After you rolled it out or shaped it with your hands on a lightly covered surface, let it sit for 5 minutes and then roll it again. This lets the dough relax and stretch out easier. Do not make a raised rim.
Prick dough with fork several times. Brush one side of the dough with olive oil. This is the side that will be face down on the grill.
Lay the olive oil side of the dough face down on the hot grill. Brush the top of the dough with olive oil. Close lid and cook about 3 minutes. Use the tongs to lift up the dough check on how it is doing. You want grill marks on it but you don't want it to be crispy, just set. Monitor closely!
Remove the dough from the grill and place on a sheet pan with grilled side up. You can also flip and leave it on the grill and top on the grill, but you need to work FAST doing it this way and I find it easier to remove and top.
Spread a thin layer of pizza sauce on the grilled side of the dough. Add your cheese and toppings to the pizza dough.
Place pizza back on grill and cook 3-5 minutes or until the cheese is melted and toppings cooked through.
Drag the pizza off the grill with tongs or slide pizza peel under it. Let cool fro 3-5 minutes or until and then enjoy!