That's a grill pan. While they are nice for grilling things, I don't think it's the best choice for a "pan pizza". If your dough is soft enough, it will just flow between the grill slats, creating a mis-shapen crust. On the other hand, if it is firm enough to ride on top of the grill, then much of your crust won't be in contact with the pan, which means less than ideal browning.
If pan pizza is your goal, I would look for a traditional flat pan - this one may be more trouble than its worth. Somehow over the years, I've picked up two grill pans - one is a basic Lodge, and the other is a fancy one. To be honest though, if I want to grill, it's best to use an actual grill. If you want to use a pan, a flat one is best. These grill pans are just a compromise that don't do a particularly great job of either grilling or, umm.... "panning".
Just my 2¢.