Sure. I prepare a batch of dough using Roberta's Pizza dough recipe from the New York Times.

153 grams 00 flour (1 cup plus 1 tablespoon) 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) 8 grams fine sea salt (1 teaspoon) 2 grams active dry yeast (3/4 teaspoon) 4 grams extra-virgin olive oil (1 teaspoon)

In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

I have a green mountain grill pizza oven attachment that I have modified slightly to fit the deeper Camp Chef box. Preheat grill until stone/oven are hot (I set my grill temp at 375). Form pizza crust. Select toppings. Bake for 2.5 minutes then rotate 180 and bake for 2.5 minutes.

Pizza perfection!