This technique works in just about any temperature....it was snowing during most of the cook and 20 minutes later I had a perfectly cooked pizza. This produces a much better pizza than those made in the oven (even on a pizza stone). I hope you give this recipe a try.
This technique has been tested many times on the 22.5 Weber Kettle grill but I am sure it will work on other sized kettle grills.
Light 1 full chimney of charcoal - when ashed over dump charcoal in grill and bank on one side of the grill in a 'C' pattern. Leave lid off grill for about 5-10 minutes to let the charcoal light fully. When the briquettes are fully lit add some lump charcoal on top of the briquettes and place the grill grate in with a grill extension on top. Place the grill extension on the indirect side of the grill (not over the coals) Place lid on grill and wait about 15 minutes to come up to temp. I have reached 550-600 degrees Fahrenheit in the dome with this method. While grill is coming up to temperature, stretch the pizza dough and top with desired toppings.
When the grill has reached place pizza on on grill extension and cook for 15 minutes. Check the pizza and rotate 90 degrees and cook 5 minutes longer.
Times may differ because of ambient temperature/dome temperature, so play around with them. This is the technique that I have found to work perfectly every time.
Put anything on the pizza you like but if you are interested, here is what I used:
Garlic that was slow roasted in olive oil
Crushed Red Pepper
Homemade Italian Sausage, cooked
Hot sauce to dip!