In my experiences in Italy and elsewhere, the key to making good pizza is a HOT HOT HOT oven. The brick ovens are ready for baking around 550-600 degrees. Now, this is for a thin crust pizza (which is the only kind served in Europe, or that I was subject to). A deep-dish pizza would certainly not fare so well under such high temps.
Other factors come into play with pizza…….are you using a wood-fired oven, a convection oven, a standard oven, or your grill? Presuming that you are using a standard oven, you will need a pizza stone and crank that oven up as high as it will go, with the stone in. Heat it for at least 30 mins. then slide your pizza onto the stone and just monitor it, turning it with a paddle so it bakes evenly.
In the restaurants we have gas-fired pizza ovens or wood-burning ovens and they do produce lovely pizzas. I think that Grampy may have more knowledge on baking pizza at home.