I also use parchment for pizza - but I figured out a tip so that it can be reused. I cook my pizzas in a very, very hot oven, on a pizza stone. Too hot for parchment paper. So, here's what I do: 1) I shape my pizza dough on a piece of parchment 2) Working on the parchment paper with the shaped dough,I top my pizza and ready it for the oven 3) I pop the pizza (still on the parchment paper) into my extremely hot oven directly on the pizza stone 4) After 4 - 5 minutes, I quickly and carefully open the oven door, grab a corner of the parchment and give it a quick tug. The crust is usually set up enough that the parchment slides right out from under the pizza. If not, close the over door, give it another minute, then try again. 5) If making multiple pizzas, use the same piece of parchment and repeat the process. Works like a charm; perfect crispy/chewy crust. The parchment paper never burns, and I can reuse it many times over.

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