Pizza for the first time-Questions from a newbie

I believe so...  I've never done it though.  I use a pizza stone on the platesetter.  

Congrats on your new Egg and welcome!

The plate setter will get way too hot. You want the pizza sitting high in the dome to get the heat circulation. 

You need a pizza stone and, optimally, a way to set it high. You can get by with a stone set on your grate, but watch that cook and don't let it get away from you. 

Many here raise the pizza stone. It doesn't really matter what you use for spacers, this is three planter feet and an old mini woo. Couple of bricks would work too. But no, I wouldn't suggest cooking it on the platesetter.

A couple of thoughts for you to consider:

Stones - You want a stone that is at least 5/8" thick made of cordierite. Both the BGE and CGS stones meet this.  If you have a good pottery supply store near you, you can get a kiln shelf.  Pizza stones and kiln shelves are the same thing.  Kiln shelves sell for less than an equivalent pizza stone. While you are at the pottery supply store you could also get some kiln shelf posts to use as spacers in the egg.

Cooking height - The key is to get the stone close enough to the dome to get the right amount of radiant heat coming off the dome. If the stone is too far from the dome, the toppings will not be done by the time the dough is cooked. If the stone is too close to the dome, the toppings will burn by the time the dough is cooked. The proper height will depend on the dough recipe, cooking temp, dough thickness, and amount of toppings. Many find the sweet spot to have the stone 2-3" above the felt line - but remember you will need to dial it in for yourself. We all make our pizzas a little different so take all the advice as a starting point and make adjustments for your personal style.

Platesetter as stone is no no.  Your za will be blackened underneath.   Get a stone as high in the bge as you can.   Super high and let it heat up for an hour.  I cook za at around 600 to 650

I go with the plate setter legs down on top of the grill, a few big bolts to raise the stone and then the stone and it works well. So I would say I am about 3 inches above the felt in my large. 
Other question is how you will put it in?  If you have a peel, great but I don't so I use parchment paper on a flat cookie sheet, put them on and then after a few minute remove the parchment but others may not even remove the parchment. Getting them on and off can be a bit of a problem the first time or two until you get a rhythm. 

Doing pizza tonight. Will try to remember to post some shots.