I realize I would make it impossible to maintain the 575 limit of my oven but perhaps willing to sacrifice a few degrees.
I would be really surprised if a few degrees is all you lost. I don't know if convection ovens are different than standard electric, but my standard electric has a hole under one of my burners directly out of the oven. You can see it if you lift up the burner. Before I installed my turbo switch, I used to plug this hole with a rolled up piece of tinfoil.
What immediately occurs to me is air-drying your cheese. A lot of guys who make NP pies will dry their fresh mozz on some paper towels before using it.
I'm curious, are you seeing a bunch of steam or condensation on your glass while your pie bakes? I devoted a LOT of time and effort to getting a drier pie. A lot of that is in this post:http://www.pizzamaking.com/forum/index.php?topic=11994.0
Brian Spangler, owner/operator of Apizza Scholls chimed in and took that post is a different and FAR better direction. However, one of the things I used to do is make sure all my ingredients were as warm/dry as feasible before baking. My logic was that if the pie was warmer before going in the oven, it would take less time to get up to temp and therefore, I would be wasting less, precious BTU's. I suspect that you can get a drier pie this way. I now have an Uuni 2, which is a whole different ballgame. However, my process when I made pies in my home oven was to take most ingredients out at the same time as my dough, so it had the same 1 1/2 hour time to warm up to room temperature. Obviously, you can't do this for some things. Some ingredients will become unsafe (or at the least un-tasty) if they sit on the counter for an hour or more. I would sometimes even warm my sauce in a crock pot on it's lowest setting to save a few more BTU's from taxing the oven.
I also opened the oven as few times as possible once I learned the best preheat timing for my oven. Then, when I launched the pie, I would open the oven the bare minimum and leave it open for as short a period as possible. You lose SO much heat just by opening the door. Hot air absorbs moisture. The hotter, the better.