Convection is another good one to test. At least in my experience oven temps often end up lower with convection on up over 450F, because of increased exhaust (obviously depends on oven). And if you are not using a Dutch oven and maybe even if you are, it dissipates moisture much faster often leaving a duller, thinner crust and one that darkens too quickly for the bake. I have seen posts from people baking at home with convection that are really happy with it though.
Updating mostly for myself: Using convection worked great. The time needed went from 26 minutes to 16, and the crust is better. I baked at 500, but will probably reduce to 475 next time.