Place the dough in the fridge and let defrost overnight.
Two hours before cook time, remove the dough from the fridge and place on the countertop to come to room temperature.
I prefer to assemble my pizzas while the charcoal is getting hot. You can also make them ahead of time and keep at room temperature until ready to cook.
Place 1/2 chimney of unlit charcoal around the back of your grill in the shape of a horseshoe, with the open part towards the front of the grill.
Light another 1/2 chimney of charcoal. This is when I assemble my pizzas as it can take 20-30 minutes for the charcoal to get hot.
To make the pizza, lightly dust a flat surface with flour. Using your hands, shape the dough as desired. Try to not overwork the dough, and do not use a rolling pin.
Add sauce and toppings as desired.
Lightly oil a pizza pan. Yes, you can make the pizza directly on the stone but I've had more luck with a pan. You can read more about that in the recipe text in my post.
Lightly sprinkle the pan with cornmeal.
Slide the pizza onto the pan.
Once the charcoal is ashed over pour it over the unlit coals. Add 3-4 fist-sized wood chunks around the edges (I use tongs to keep them from falling beneath the stone) and a few good chunks in the charcoal basket. Add the KettlePizza grate and stone. Add the grill cover.
Let the stone get good and hot. Usually I let it go to around 600 F.
Transfer the pan to the grill. Bake for 5 minutes then spin the pan 90 degrees. Keep baking/spinning every minute or so until the pizza is done to your liking.
You can cook 3-4 pizzas without adding more wood or charcoal. If you do add fuel let it burn a while before adding more pizzas.
Let the pizza rest a few minutes before slicing.
These instructions are for the KettlePizza Tombstone-shaped baking stone. The same approach should apply when just using a round stone, but I have not tried it.