I have a new full sized convection oven. do you recommend cooking home made pizza in it?!

I have a new full sized convection oven. do you recommend cooking home made pizza in it?

I usually make big thick pizza in a one inch deep metal pan. not too thick of crust, but lots of sloppy toppings

Absolutely use convection when cooking your pizza. And convection ovens LOVE metal pans. I do demo cooking for Dacor appliances on the weekends, and we have a Dacor at home. My husband didn't understand what the big deal was until we installed it, now he is very hooked on convection cooking.
Most convection rules indicate you can either cut cooking time by approx 25%, or the temp by 25 degrees. I actually have learned to throw most rules out the window. I usually cook my pizzas at 400 or 425. I would also recommend you use a bit of cornmeal in the bottom of your pan, before you put the dough in. And until you are very comfortable with your oven, I'd set the timer for about 5 min shorter than usual, and check carefully for done-ness. But once you master it, you will LOVE convection cooking. Remember, one point of convection cooking is even distribution of heat throughout the oven. Feel free to cook more than one thing in there at a time. Enjoy! And let us know how it turns out.