Cooking Pizza in a convection oven

[Torper5]

Hello All, I am new to this forum and pizza making. I am starting out in my home with a pizza stone and my convection oven. I have made my own flour from 00 and used store bought flour. Each time i have tried to cook the pizza, the sauce and cheese cook well, but the dough is almost always undercooked. I have rolled the dough out thinly at times and keep it thicker at other times. I cannot seem to find the happy medium. Whats the secret to getting the dough/sauce/cheese to all cook properly? Thank you for anyone who can provide insight.

[wotavidone]

Mate,
I stick my stone under the griller, rather than in the oven.

I took the approach I first saw on this whirlpool forum. http://forums.whirlpool.net.au/archive/1183258 about the sixth post down the page.

I put the stone on the tray that would normally take the steak/sausages/lamb chops and put my stone on it and slide it back under the burner. With a bit of pre-heating, I easily get my stone to read 300 degrees centrigrade or about 570 F.
Then I pull the tray out, drop my pizza on the stone and slide it back under the burner. Couple minutes later the stone has cooked the base and the burner has cooked the top. Beautiful.
I believe you northern hemisphere people call a griller a broiler.
Regards,
Mick