lu,
You might want to register and pose your question to the PMQ Think Tank Forum at
http://www.pmq.com/tt/viewforum.php?f=6, where many professional pizza operators visit and post. You might also want to search the archives of that forum. For example, I found this thread (there are many others) from such a search:
http://www.pmq.com/tt/viewtopic.php?p=37186#37186.
You are correct that a convection oven is not the ideal pizza oven. So you may find it necessary to make some changes to the way you make and bake your pizzas. For example, you might try a higher bake temperature and a shorter bake time. Or you might add some sugar to the dough so that the bottom browns before the top burns. However, in each case, you may have to use a thinner crust and not overload the pizzas with toppings. Otherwise, you might end up with a pasty crust or portions that are underbaked. I have seen questions like yours before at the PMQTT although I can't say how many people might respond to your inquiry. Ideally, you want Tom Lehmann to answer your question. If he isn't available to do so, you might try sending him an email at
tlehmann@aibonline.org. He is usually pretty good about responding to emails from pizza operators and those who are members of the PMQTT. He usually discourages people from using convection ovens to make pizza.
Peter
