A week or so ago my wife and I headed over to the Lower East Side for a pizza making lesson at Pizza a Casa, and it was well worth it. The point of the class is to teach you how to make excellent quality pizza at home in a regular home oven, and it succeeded with flying colors. To drive the point home the only ovens in the space are two regular electric ovens that are used to cook every one of the dozens of pizzas over the course of the night. The process it surprisingly easy, fun, and delicious.
Everyone starts out making a batch of dough from scratch, each person ending up with four pizza's worth, which you can cook that night or take home for later.
A week later we still had one dough left, so on Monday I decided to experiment and made a pizza with it on the grill, mostly because I was hungry and the grill would heat up much more quickly that our slowish oven. It worked beautifully as well.
UPDATE: Serious Eats recently posted a video showing Bello's "DJ method" for stretching the dough if you want to see how it's done.