Method No. 1: Use a pizza stone
Kitchen tools that only do one thing are generally useless (looking at you, Dual Breakfast Sandwich Maker), but that said, a cheap ceramic pizza stone is one of those rare unitasker exceptions.
Roughly 99% percent of grilled pizza fudge-ups happen because the temperature got out of control and scorched the bottom of the crust. A pizza stone makes that more difficult to do because it’s going to absorb a significant portion of that direct heat coming from the flames. Think of a stone as training wheels for your pizza.
First, slam all your burners on high and make sure the lid is closed. Since the pizza is ultimately going to be cooked with indirect heat, you want the internal temperature to be as hot as possible. Roll out your dough ball directly on the pizza stone, starting from the middle going outward, making sure not to flatten the edges, thus ensuring your pizza actually has a crust, and, you know, looks like a pizza. Stop when your crust reaches the end of the pizza stone, then top it with stuff.
Grilling on the pizza stone reminds me of that crispy-bottomed, Pizza Hut-style pan pizza, so I went old-school with the toppings. Crushed San Marzano tomatoes on the base, shredded mozzarella from a bag (fresh mozz can leak a lot of moisture), canned black olives, pepperoni, and crumbled hot Italian sausage. I also added some powdery cheese from a plastic can because nostalgia sometimes trumps quality.
If there’s a thermometer on your grill, make sure it’s reading at 550 degrees or above. That’s about the lowest temp you should ever be cooking a pizza. If there’s no thermometer, trust your instincts. Throw the pizza stone in the middle of the grill, close the lid as fast as you can, and don’t open it for at least four or five minutes. The more you check on your pizza, the more heat you let out, and the more likely it is to horribly disappoint you.
After you hit that five minute mark, take a peek. If the cheese is all melty and the top of the crust is browned, then the bottom of your crust is definitely cooked. Use some tongs to take the pie off the stone and let it rest on a cutting board for at least five minutes -- just to let all the ingredients set -- before slicing and shoveling into your face.
If the top isn’t cooked and you see the bottom starting to burn, turn off the burner directly underneath the stone, and let it go for another three minutes with the lid on. I was using a three-burner grill, but if you’re operating on a single burner, shut it off completely, close the lid, and come back in five minutes. The latent heat should be enough to finish it off.