How can I reliably bake pizza with no temperature control or pizza stone?
For your missing equipment, calibration, and control, you will have to substitute vigilance and technique.

Basically, if you parbake your crust, you should get something good.

Turn on your oven, probably as hot as it'll go. Unless you have a thick crust and a very intense oven, it'll be hard to get too hot. 


Roll out your dough into a baking pan/cooking sheet/pizza pan.
Bake in the oven until the dough is just starting to brown.
Take it out, add toppings to the more-cooked side of the crust (flipping the crust, if necessary). Put it back in until the cheese starts to brown.


The process above is the lazy-man's method, and it works with my oven at 350F or at 500F or out on the grill at 750F and all points in between.

The "ideal" pizza that is the target of most pizza aficionados may well be beyond your reach. However, I make pizza a couple times a week, and most nights I don't worry about that. Delicious toppings on good bread and excellent cheese is a great meal, whether or not it matches stereotyped image of "pizza".

P.S. If you do get some equipment, get the pizza stone and put the crust directly on it (w/ or w/o parchment paper). Your crust will be crisper. In a pan, sometimes your crust may seem closer to bread than to pizza.