I have made more traditional pizza dough using KAF Pizza flour ( fantastic!). Would you recommend using KAF's pizza flour in this recipe? Just an FYI - the reason the parchment browns is that 450F is very close to the autoignition temperature of paper. The following info. comes NationMaster.com "The commonly accepted autoignition temperature of paper, 451 °F (233 °C), is well known because of the popular novel Fahrenheit 451 by author Ray Bradbury (although the actual autoignition temperature depends on the type of pulp used in the paper's manufacture, chemical content, paper thickness, etc.)" During baking the parchment under the pizza is probably cooled a bit by the moisture evaporating from the baking bread dough. The parchment not under the dough doesn't get this cooling, gets hotter and closer to the autoignition temperature. Ah, Mary, I NEVER knew that about Fahrenheit 451 - used to read Ray Bradbury avidly as a kid. And you must be right, the dough insulates the parchment, though the edges can burn. That's why I usually trim the parchment pretty much even with the outline of the bread, to avoid those charred edges. And yes - try the pizza flour. It should work fine. PJH

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