I have done lots of pizza's on my Memphis pellet smoker. Smoke and dough are a great combination, think of the best pizza ovens that are those large, bee-hive shaped brick or stone ovens that are wood fired.
But: Pizzas like to be cooked at very high temps. 650-1200 are used in professional shops. That is what gives you those incredible bubbles in the crust, and they cook in a few minutes.
Store bought, frozen pies are done at lower temps because that is the best most ovens can do. Papa Murphy's also cooks at lower temps - again due to typical household oven limitations.
You can get a nice pizza at those lower temps, but you can never get the professional ship crust.
pizza stones are a great asset - let them heat up in your grill/smoker and they give your pizza a very even heated surface. You can get them at Lowes, Home Depot, and almost any BBQ or home cooking gadget store. The store-bought pies (and Papa Murphy's) tell you for a crisper crust to put the pie on the rack with no pan. That is because the temps are low. For high temp - use a stone or you can also get some ceramic bricks and make any size surface with them. Same basic idea.
I crank my Memphis to 650-700 and do wood fired pizzas on two stones set on the grills. They are cooked in 4-5 minutes and are wonderful!