We generally don't bake our pizzas over 475°F, and the parchment holds up fine at that temperature; it darkens, but doesn't actually burn. Its maximum suggested usage temp. is 500°F, so I wouldn't go above that. If you're baking in an 800°F-900°F oven or over coals, then you'd best just slide the pizza right onto the oven floor or into the Dutch oven, without using parchment. Good luck - PJH

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