First, I'm a novice cook and baker. Anyway, with that said, with pizza, I've noticed various recipes suggesting the use of parchment paper with a pizza stone and home oven set at 500 degrees, or even 550 degrees. Looking at the boxed parchment paper that I've bought from the supermarket in addition to visiting a web site of a manufacturer of parchment, I've noted that parchment is for use only at temperatures below 450 degrees. (Paper burns at 451 degrees???) Should I use caution when using parchment above 450 degrees? Depends on your parchment, I guess, Luciano. I've never seen parchment catch on fire; but our ovens here in the test kitchen don't go above 475°F, so who knows. I've definitely charred parchment, but it doesn't seem to flame; just turn dark brown. I'd say, experiment - see what happens at various temps., while keeping an eye on it. PJH

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