Personally, I chose to use a pizza screen and a stone.
I'm using a conventional, 1980-something, home oven, and a pizza stone I got from the local Macy's. Temp is 550 degrees.
Cook the pie on the screen, on the top rack for approx 4 min, then slide it off the screen and on to the stone for 1-1.5 minutes. I use a peel and a pair of pliers so I don't burn myself.
Gonna try cooking it on the screen, but on top of the stone, then remove the screen and continue cooking on the stone until lightly crispy. Saw my favorite local pizza joint (NJ family owned) doing that way, so thought I'd give that method a try.
What's your technique for cooking pies in a conventional oven?