If you are trying to make a traditional type pizza on the grill, I'd
suggest using indirect heat. Several years ago, while making bread
our electricity went out. The dough was in it's final rising stage at
the time. Since I figured it would be ruined anyway. I thought I'd
try grilling it. I have a Weber charcoal grill and set the coals in
baskets on the sides as you would do to slow cook ribs or a roast. I
put the bread pans in the middle and it worked perfectly. The bread
had a nice smoky flavor and the crust was a bit thicker than normal.
I've made the very thin crust grilled pizza where you cook one side
of the dough before adding toppings. It's great. I'm now interested
in trying to make pita bread on the grill and will attempt that this Spring.
Hope this helps,
Mike