In the past, I've usually dissuaded others from using the convection mode for NY style pizza because it clashed with commercial deck ovens that lacked this feature- convection tended to produce an extremely evenly browned rim, that, imo, lacked character. If pizzerias weren't using convection, then neither should we- was my sentiment.
And then I had the opportunity to use a gas convection oven. Using my soapstone slab, I was able, in 5 minutes, at 550 on the dial (but only about a 515 stone), to bake up some of the best pizzas I've ever made. They were very evenly brown, but... the oven spring was better than what I get without convection and I achieved more microblisters than I've ever achieved. Now that could be from the wetter environment of a gas oven or it could be from the convection feature. I won't know until I've had a chance to use a drier electric convection oven.
For me, personally, puffy, soft and relatively pale/with a few darker spots is classic NY style pizza, while GBD (golden brown delicious) with a little crispiness is more of a modern phenomenon. Thanks to the impact from chains, though, I think a lot of people tend to gravitate towards GBD. I'm working, right now, to have both sub-styles in my 'arsenal,' although, as I said, without gas convection, it's seems almost impossible to do the perfect GBD pie. In a home oven, of course. Chau does some magnificent GBD pies in his WFO.