I have often done pizza on the grill. When making the dough I add 1/2
cup semolina or corn meal to the flour. Then I grill right on the grill
rack, watching it all the time. When the bottom is done I turn it over.
If it is cooked all the way it does not stick. If it sticks then I let
it cook another few seconds. After I turn it over I put on the sauce and
toppings. Letting the other side cook. I put down the lid of the grill
to melt the cheese. If people like brown cheese I sometimes put it under
the broiler. I have never had trouble with the dough sticking. Good
luck
Claire