I met a guy a year or two ago, who's family owns a pizza place in New Jersey, they've operated it since the early 70's. As I understand it, prior to that they had lived in New York and the original owner had worked in various pizza places in New York, the move to NJ to open up on his own happened in the early 70s.
I've been told by the son of this pizza place , that 550F is the perfect temperature. Now, they cook in large gas fired stone surfaced deck ovens, like are quite common around the country.
I personally feel that is about right, but have also had good luck with up around 650F. Of course even 550F, is hard to do well on many home ovens, and especially hard on your typical pellet grill, where 650F is almost out of reach on most pellet grills, unless maybe you have one of the GMG Pizza Oven attachments ( and then it's easy to hit 750F , or even maybe slightly higher on the stone ). But, honestly the main trick in terms of heat, is to get top heat and bottom heat very even... that is, if your stone is at 550F, your air above it needs to be pretty darn close to 550F. If your stone is 550F and the air above it , only 450F, it just doesn't really work that well. If your stone is at 750F and the air above it is only 550F, it's even wors IMHO.
Anyway, aside from temperature, there are different ways to formulate a pizza dough , such that it will work better or worse at whatever temperature you can get.
In all honesty, pellet grills AREN'T the best thing to cook pizza on, it takes a lot of fiddling, and while I've come really close to the best I've ever made on my PG500, it's still very challenging to do really well.
