And some thoughts on the fact that if this discussion was commercially viable, many corporations out there would have already developed such a product...
For many businesses, a wood-burning oven is not commercially viable, so viability is relative. Air impingement ovens, combo-convection ovens, etc. have already been developed and have been in use for quite some time. I don't know what has led you to believe this kind of product functionality doesn't already exist. As I mentioned in another thread, even conveyor ovens have an element of convection.
From footage I've seen in some very large wood and coal burning ovens, and from my own personal experience, the fires create significant airflow. By the very laws of physics they have to. The fire needs oxygen to burn and that's only going to come from air rushing into the oven. It won't seem like hurricane force winds because it's a large volume of air moving very slowly, but the CFS remains significant. I imagine that the reason you don't have a large fire going all the time is because it isn't a commercial wood-burning oven. For commercial purposes, that fire needs to be large enough to deliver heat for pizza after pizza after pizza, all day long. If you can describe what the mass of the wood is that's burning in the oven at the time the pizza is also in there, and the temperature of the flame at 1 cm or less from the wood, I can provide reliable numbers for airflow.
EDIT: By the way, I agree that the two main forms of heat transfer are conduction and radiation, but convection is not just a form of heat transfer, it's also a method of moving moisture away from the surface. If you were to construct an oven that heated radiantly and conductively, but kept the pizza in a vacuum, you wouldn't get a very crisp crust, you would get a boiled crust.