+1 for Chasing_Smoke's NY/PA style recipe, noted in Mac's post above. That has worked wonderfully for me.
And I know C_S doesn't need one, but I find having a proper pizza peel to be key. I tried wood, but it was too thick and sticky, so I found a metal peel at a restaurant supply store. I give it a heavy dusting of corn meal and have had much more success at the all-important slide onto the stone. I find I can use either the metal peel or the wood one for easy removal.
I have noticed that the dough slides more easily on some batches than others. My guess is that this is related to the kind of 'skin' the dough gets when it rises for different amounts of time, and also probably the amount of time I spend kneading the dough when I first make it (I make my dough the night before, refrigerate it in individual pie portions, then give it a warm rise for several hours before dinner). The trick is that the dough I prefer to work with on the grill is a bit too 'tough' for some of my customers (aka, wife and kids).
also fwiw, I don't *roll* the dough, but kind of 'stretch' in on a floured surface, and also work it on the backs of my hands to kind of tease it out into a thinner shape. It does spring back to a smaller shape, but not too much.
Good luck with your quest, and try your best to be patient. For me, few things have been as satisfying to pull off of the grill as pizza-- it's kinda like magic.