We don't have one of those grills, however we do grill pizzas very successfully. We use an old char griller charcoal grill we already had and a couple of round pizza stones so we can do two at a time. We just close the lid and open as necessary instead of having a slot to look through and rotate. It works well for us, but one pizza may cook a bit slower than the other even if the charcoal is spread pretty well. If you have a super hot fire, you might need to keep a closer eye on them. Ours aren't typically super hot. I'm not sure of the temp though.
Get some pizza stones and preheat them, so they are up to temperature by the time you slide the pizza onto them. You'll get a better crust. We also let the stones heat up while the grill heats up just to avoid shocking the stones and shattering them by putting them in cold into an already hot pit. I'm not sure if it matters or not. When we first tried outside, the recipe said to put the pizza on the grate. That was an ugly mess. We'll stick to stones.
My wife makes a sour dough crust and homemade sauce. We just use lump charcoal. Ours are also very thin crusts. They are quite tasty. Get a pizza peel. They're useful for getting them on and off of a stone.
However you do it, you should be able to get good results. You can probably get the best results in a brick oven where the bricks are heated with wood for hours before the pizza, but it's pizza. It will be good even if you don't go all neopolitan.
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