Place the cold pizza stone on a cold grill, and preheat for 15 minutes with the lid closed, gradually increasing the temperature as you go.
Stretch or toss your pizza dough into a large circle (about as large as your stone), and place liberal amounts of cornmeal onto a pizza peel or an edgeless baking sheet.
Place your dough on top of the pizza peel, and carefully transfer to the grill.
Top with desired toppings, close the lid, and cook for about 8-12 minutes, or until the crust is golden brown and the toppings are melted.