Just saw this. Man, I love me some Smoky Pizza.
I do mine on my Weber Performer. I put 1/2 to 3/4 of a chimney of hot coals on one side, and the pizza on the other side so that it will cook "indirect". I like for the temp to be between 375° and 400°.........and don't forget a handfull or two of applewood chips for the glorious smokyess.
MAN, I'm getting hungry just thinkin' about it.