I recommend indirect heat or a diverter. Cook between 400 - 500 degrees. If you are not using a guru, rotate the pizza about half way through the cook.
I like to buy dough from a local pizza shop. It's always fresh and they give me aboiut 3#s of dough for $3. I cut some off and make garlic knots with the pizza.
I typically flatten it out into a circle. Lightly coat dough with olive oil. Use a light coat of tomato sauce. Add oregano. Top with Mozzarella. Throw in the smoker at 400. Cook 8 minutes. Rotate 180 degrees. Cook another 6-8 minutes. Enjoy.
I cook pizza on a screen in the UDS instead of a pan for crispy crust. I cook with all vents wide open and no diffuser so it is direct heat but up high ( same as the top rack in your WSM) and the temp is around 450 in my set up. The pizza cooks in 10 to 14 minutes. I rotate the pizza for even cooking. If you use a screen make sure you spray it with pam or it will be impossible to get it off. Don't ask how I know this.
I will do it in the CI skillet when I fire up the big WSM. I did this one on the mini WSM, so space was pretty limited. I used a modified version of a $.96, 12" pizza pan from walmart.