Starting at the bottom!

[BangaloreX]

I'm brand new to making pizza and want to give it a try while spending more time at home. Since i've never really made dough (aside from tortillas) and dont have much space or equipment, i'd like to keep things simple to start using pre-made dough from Publix, building the pizza directly on what it will bake on, and skipping a stone or steel for now. My oven goes up to 550degrees F, so i'm looking for recommendations on what style of pizza would be best to try first and what type of pan, sheet, or disk would work well for it.

 

[Pizza Hunter]

Since you're working with Publix dough and no stone, I'd start with a pan pizza on a cast iron skillet or even a basic baking sheet. It will give you a forgiving crust and still taste amazing at 550.

 

[Miss teapot]

I'm brand new to making pizza and want to give it a try while spending more time at home. Since i've never really made dough (aside from tortillas) and dont have much space or equipment, i'd like to keep things simple to start using pre-made dough from Publix, building the pizza directly on what it will bake on, and skipping a stone or steel for now. My oven goes up to 550degrees F, so i'm looking for recommendations on what style of pizza would be best to try first and what type of pan, sheet, or disk would work well for it.

For a first timer using pre made dough, go for a simple thin crust or classic round pizza. A rimmed baking sheet works fine and lightly oil it so the dough doesn't stick. You can bake right on the sheet at 500 to 550°F; it won't get a stone crisp bottom, but it'll still taste great and is easy to handle

 

[Spirit.animal]

I'd suggest a thicker, more rustic pan style pizza, it's better if your dough handling isn't perfect. Use a nonstick or lightly oiled sheet pan so the crust cook evenly without sticking. You can still crank the oven up high, and you'll get a nicely browned top without needing a stone

 

[p!zzadel!c]

I'm brand new to making pizza and want to give it a try while spending more time at home. Since i've never really made dough (aside from tortillas) and dont have much space or equipment, i'd like to keep things simple to start using pre-made dough from Publix, building the pizza directly on what it will bake on, and skipping a stone or steel for now. My oven goes up to 550degrees F, so i'm looking for recommendations on what style of pizza would be best to try first and what type of pan, sheet, or disk would work well for it.

Welcome to the club!
Given your setup and temperature, I'd say your best bet is to aim for a kind of pan pizza or a thicker, more Sicilian-style pie. Baking it on a dark, heavy-gauge steel pan or even a cast iron skillet like @Pizza Hunter suggested will give you a great crispy bottom crust without needing a pizza stone.
You'd need to preheat the pan right in the oven as it heats up, then build your pizza on a piece of parchment paper and slide it onto the hot pan.
It's a solid method that's less messy and gives you a good result without a lot of fuss.
Also don't be afraid to experiment with the bake time to get the crust just right!