Hi Billy. While we do not use ILVE ovens, I have found through research that those styles can have smaller oven spaces (compared to other standard home ovens) which may retain that heat a bit differently. That may be why you are getting a dark crust here even after turning off the convection. You can try using the lower element only to heat the oven...setting it to 425 or 430. Your bake time may have to be adjusted, but it's hard to give an exact time here since every oven bakes so differently. Try checking in after 30 minutes to see where it is at and adjust from there. 

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