I buy frozen pizza dough balls from Resturant Depot.  They sell Lamonica's which was the "2011 Winner of San Francisco Chronicle’s Taster’s Choice panel for ‘Do it Yourself Pizza’".  Is it the best I have ever had? No, but its pretty dang good and zero preparation.

What do you do with the frozen dough?  Roll it out to desired thickness, circumference, etc?  Tell me more about your process from when you pull it out of the freezer until you pull it off the smoker.  I am intrigued by this simply because I don't want to have to put the effort into experimenting and creating my own dough.

I used to use Lamonica's and it's pretty good for a frozen dough, but not as good as fresh. Here are their instructions:
Place the frozen dough ball in an oiled container; spray some oil on top and cover.
Leave out at room temperature (time will depend on the temperature in the kitchen, and the time of year).
When the dough reaches to 2/3’s the size of the container it is ready for use.  If you are not planning to use it within an hour place in your refrigerator.
Remove the proofed dough, and make a great pizza.

I never roll out dough, I hand stretch.

If you've got a stand mixer, you can prepare your own dough in 15 minutes with just flour, water, salt and yeast and a bit of oil.

I buy frozen pizza dough balls from Resturant Depot.  They sell Lamonica's which was the "2011 Winner of San Francisco Chronicle’s Taster’s Choice panel for ‘Do it Yourself Pizza’".  Is it the best I have ever had? No, but its pretty dang good and zero preparation.

What do you do with the frozen dough?  Roll it out to desired thickness, circumference, etc?  Tell me more about your process from when you pull it out of the freezer until you pull it off the smoker.  I am intrigued by this simply because I don't want to have to put the effort into experimenting and creating my own dough.

I will remove the desired number of dough balls the night before, lightly coat them in olive oil and put them in the fridge.  A few hours before I will remove them from the fridge and let them warm up a bit. I use a rolling pin and roll them to 14".

Makes me fell better, I though I was the only one that did this...just cant master hand tossing!

I use a rolling pin and roll them to 14".

No need to toss, just stretch with your hands and fingers:  https://www.youtube.com/watch?v=GtAeKM_f2WU

Back to the OP's original question, I've got the GMG's Pizza attachment in an old Traeger and it has become our dedicated pizza oven.  On the High temp setting, the pizza stone surface gets up to 350c (~650F) and cooks a pizza in 3-4 minutes.

We just use the pizza dough recipe in the bread-maker.