The difference between "bake" ovens and Pizza Ovens of the deck variety is that the Pizza oven has a stone hearth ( actually a man made composite these days ) and a higher thermostat that allows more then 500 degrees. Conveyor ovens are another story.

If you don't have a Pizza Stone I would get one. It retains the heat and helps your pie to cook from the bottom resulting in the crust results you get from that Mom & Pops pizza joint down the road. As Kevin mentioned. throw a little cornmeal or even just flour on there first.