Preheat the grill over medium-high heat. You want it to get to be about 450-500 degrees.
Roll out the dough on a lightly floured countertop to about 11 x 16 inches. If your dough weighs more than 12 ounces, you can likely go larger.
Pull a piece of aluminum foil to be about the same size or larger than the dough. Brush the foil lightly with olive oil. Place the dough on the foil. Lightly coat the top of the dough with oil. Do this with your hands or a silicone pastry brush.
Bring the dough and the toppings out to the grill. Flip the dough over onto the grill so the foil is on top. PEEL the foil carefully off the dough. Close the lid. Don't leave. Check the dough after 3-4 minutes unless you smell it burning. Check to see if it is starting to puff a little and if there are char marks underneath. Once that happens, flip the dough over. I use tongs and my hands. Have someone help you if it's your first time.
Top the pizza as you like and close the lid. Check the pizza after 5 minutes. If the underside of the dough is looking golden, crisp and has nice char marks but the toppings need more time, turn the heat down to low and continue to cook until the cheese is melted and the toppings are warmed through.
Recipe by Pamela Salzman at https://pamelasalzman.com/grilled-pizza-recipe/