Forget what everyone here has written.
Publix dough ball from bakery
Publix store brand pizza sauce
Sargento 6 cheese Italian blend
Goat cheese
Pepperoni
Genoa salami
Real bacon bits or pieces in the plastic bag on the salad topping aisle

Before you ever get started let that dough ball sit outside in the plastic bag for an hour so it gets warm.

Fill your firebox with lump and get it lit, take your pizza stone and place it on a piece of parchment paper and cut the parchment paper with a knife while using the ps as a template.

As soon as the grill is going pretty good, put the plate setter in legs up, grate on top of the legs and pizza stone on the grate. Have your daisy wheel completely off and the bottom vent wide open. Make your pizza while everything comes up to temp 550 to 600 deg.

Put some cornmeal on the parchment paper so it doesn't stick, start pulling and forming your dough to the exact dimensions as the parchment paper and poke holes all in the dough with a fork so you don't get bubbles.(this is very important) pour the sauce in the amount you like on the dough and spread it out with a spoon. Put the cheese on. I think the bags I get are 2 cups and I use a little more than a bag on a 15" pizza. Then place your toppings on, I usually get the salami cut in the deli the same thickness as pepperoni and use 3 or 4 slices cut into about 6 pieces.Use the goat cheese in chunks placed on the pizza just as you would all the other toppings.

If you are done making your pizza and your grill is 550 to 600 and no smoke is coming out, slide the pizza on, parchment paper and all. After the pizza cooks for about 3 minutes or so, however you can, pick up the edge of the pizza and pull the parchment paper out. (The dough will have to be done on the bottom before you do this, the parchment paper is to make it to where you can actually slide the pizza off your pizza peel and onto your stone)
At this point I wait about a minute and rotate 180 degrees because your egg is hotter in the back than in the front. About 2 or 3 minutes later, it should be done. The crust should be a little brown on the bottom and the cheese should be melted, hell you know what a cooked pizza looks like Take it off, cut, and enjoy. That goat cheese will make that pizza just over the top good. I haven't had a person try that exact recipe and tell me it wasn't the best pizza they have ever had.