Finally got around to trying the convection-bake setting on my new Kitchenaide oven and as I suspected (from using commercial convection ovens for years), the crust did not rise nearly as much as usual. In addition, the cheese cooked so fast that the bottom crust did not have enough time to fully brown, even at 550F - with convection it took 4:15, without it usually takes right at 6:00. I only got one good picture, and the slice was tasty, just not quite up to par. The dough was 67% hydration, KASL, 24-hr cold, 3-hr room temp, cold sauce and toppings.
Next time, I'm going to leave the convection off for two minutes to let the crust rise a little, then run it for three minutes, see if that evens it out a little (and cuts one minute off the cooking time).