I often make my own pizza. Its easy to make the dough and freeze it, as I think I've mentioned before. My dough recipe which I use for both oven & grill pizzas:
2 cups flour (plus more for rolling the dough)
1 TBSP olive oil
1 package quick-rising yeast
3/4 cup warm water
Mix the ingredients and knead the dough for about 10 minutes. Place the dough in an oiled bowl and cover with a damp cloth. Place in a warm area and let rise for 45 minutes. Punch down the dough and divide into 2 balls. Allow to rest 10 minutes more. Use both or freeze one.
When I cook pizza in the oven I use a very hot (500 degree) oven and a preheated pizza stone. I find with this combo I don't need cornmeal even as the stone gets so hot. When I grill the pizza crust again a hot grill is good but I oil it and then turn down the temp on the grill. Once it puffs up I flip it and add toppings, but depending on the toppings I often end up finishing it off in a warm oven.
The sky's the limit with toppings- this combo I found on Epicurious.
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