No knead pizza dough + top-down convection

If it's a well designed oven, the location of a heating element in a convection oven shouldn't matter too much, you should probably just cook in the center of the oven. I'm a big advocate of perforated pans- I think a good one does a better job than a stone in a home oven, but if you don't have one, some people feel that it will brown better with a heavier bottom, such as by doubling the pan or putting it on a heavy baking sheet (which can be preheated). Some people also oil the pan heavily, basically frying the bottom crust- I find it gross, but a lot of people seem to like it.