Don't heat up your kitchen just to make some delicious pizza, throw that bad boy on the grill.
Let's start up that grill and get it real nice and hot. Prepare a small cup or bowl with about 1/4 cup of olive oil and place a paper towel inside. You will use this to grease up your grill.
Now, that you have your dough ready to go, roll that sucker out on a floured surface. The best way to make a pizza into the size of an actual pizza is to roll it out a bit with a rolling pin. Then pick it up and use your fist to spread the dough into an even diameter. Once you have a decent size, lay it back down and use your hands to press it out further.
Allow dough to sit for about 5 minutes. In this time the dough will shrink back a little. It's cool yo, just push it back out with your hands. If holes appear, again it's cool, just pinch the dough back together and pretend it never happened.
Sprinkle the cornmeal evenly on a flat surface that you can transport your pizza dough on. Like a cookie sheet or a pizza pan. Lay your dough on top of the cornmeal, this will allow the dough to slide right off without getting stuck.
Open up that grill, grease it up nicely, and slide your pizza right on it and close the door. Cook for about 1-2 minutes. Your dough will bubble. Don't freak out. Once it is all bubbly and nicely cooked on the underside, take it off the grill and back onto your sheet.
You actually want to flip your dough at this point, so the grill marks are going to be where you spread all your toppings. Brush the dough with olive oil, and spread your sauce and toppings on top. Don't get to close to the edge. Leave about an inch of space.
Throw that sucker back onto the grill for about 3-4 minutes. Timing here people, is really all you. Keep a close eye on how your pizza is cooking and use your best judgement.
Take it off the grill once it reaches desired doneness and BAM, you have yourself a damn good pizza! Serve with a nice refreshing salad with beautiful romaine, feta cheese, olives, grape tomatoes and a light dressing.