was wondering if anyone had used a convection oven when starting out much cheaper than conv can probably due 50 pies an hour
Convection ovens are really not well suited to making pizzas due to their lack of strong bottom heat (pizzas are baked from the bottom). As a result you will find it difficult to achieve a desirably crispy bottom crust characteristic. I would suggest that you save your money to buy an air impingement or deck oven that is designed to bake pizzas.
Tom Lehmann/The Dough Doctor