Johnamus, convection will encourage more even browning on longer baked American style pizzas, but, for NY and Neapolitan, it doesn't serve any real purpose. Also, the plate has to be bigger than the pizza, giving you a target to hit when launching, so a 13" plate can really only accommodate a 12" pizza, and, for Neapolitan, imo, that's a bit puny. Neapolitan should be close to 14" and NY, a minimum of 16". As you go smaller, you really mess with the crust to sauce/cheese ratio. I recommend sizing the plate for your main oven and nixing the convection feature completely.