Well, Ed,
I can't help you with the specifics on the Weber or the Yoder because i own neither, but pizza is really easy, and you literally can experiment at will without much cost except a little flour and water.
I typically bake pizza in a wood fired oven or on a grill, and both are delicious for different reasons. If I were to start from a novice pizza baker, I'd personally start with an open grill.
As to temperature, I've done pizzas anywhere from 400 -900 plus degrees and all turn out fine as long as you watch carefully as the temperature rises.
One generalization you can make is that the hotter the solid surface on which you bake, the more likely you'll burn the crust while the toppings remain not cooked to what you might like. In my opinion, a grill is the easiest to start experimenting with because you can easily lift the crust to see how it is cooking and then adjust appropriately. The grill grates are ideal to play with. When I use a grill, I cook the crust on one side first, then flip it before I add the toppings to the crust that is already on the grill, and then cook to my taste. The result is a thin crisp crust that is absolutely delicious. Honestly, it is hard to ruin a pizza on a grill.
Personally I'd not stack the coals to the side unless you want to rotate the pizza relatively frequently (so one side does not burn while the other side is raw). I experience this in the wood fired oven, which has a 4-foot diameter floor, so I imagine the problem would be much greater in a smaller diameter surface like a Weber.
However, whichever method you try first, I'd encourage experimentation with the crust alone until you are comfortable with developing the right crust for your taste - then you can load with your favorite toppings and you're golden. Throwing away ruined crust is lots easier on the mind than throwing away a pie loaded with toppings