David, I wanted to answer your question but not within Dale's thread now that it announces the death of his beloved Lucy.
You asked: "Jenise - do you cook your pizzas at a (relatively) low tep? I normally have my oven at 450-500, and parchment would go up in flames."
Answer: About 425 for 22-25 minutes. I say 'about' because I have an analog professional Viking range and nothing's precise. When the pizza's done the paper that started out white is brown, but never on fire. Also, my Viking isn't deep enough for a pizza stone believe it or not, so I no longer use one and instead make rectangular pizzas on quarter sheets (a standard cookie sheet, aka jelly roll pan.) The lower temperature and extended cooking time give me a pizza that's crisp-bottomed all the way to the center without burnt edges. Higher/shorter is less optimal.