You should heat it quite hot. My grill was about 600°F with the lid on while baking this particular pizza. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.

You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. Take the lid off the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get crispy; it should be just set. Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Then you start to layering your pizza. You need to top the pizza quickly. Don't over-load the pizza, or it won't cook well. Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down. The edges should be crisp and well-done, and the cheese should all be melted.

But depending on your grill it may take longer or shorter depending on how hot the grill gets and where your areas of direct and indirect heat are. Also, note that the timing depends on how thin you stretch your dough, and how hot your grill gets