grilled pizza

Has anyone had success with this approach? We tried a recipe tonight from Lynne "Splendid Table" Rossetto Kasper and it was a splendid failure. My lovely dough (Lis' favorite recipe from Gourmet) neither puffed up nor acquired grill marks as it was supposed to, at which point we're instructed to flip it over on the grill and add the desired toppings. We suspect the problem stems from not having a hot enough grill (after all, a pizza oven is over 500 degrees). But then doesn't everyone have this problem when they go to grill a pizza? Or is it just that no one else is foolish enough to try?