I'm a pizza fanatic. I make many different styles, both in pans or straight onto the preheated pizza stone. Early on when sliding a pizza into the oven from the pizza peel it stuck to the peel and then fell off onto the stone, basically folding itself over on top of itself (no worries...made a calzone out of it). Since that accident, I decided to try using parchment paper to slide the pizza into the oven onto the stone. I bought a large supply of very expensive paper that stated it was usable up to 600 degrees. I cook my pizzas at the oven's max temperature, 550 degrees, and that paper worked fine, staying intact enough to slide the pizza back out when cooked. It did get almost black around the very edges and become brittle, but held well enough. My supply of the expensive paper ran out so I shopped for a replacement, hoping for something less expensive but still able to hold up to the high temperature pizza making process.I gave this paper a try and while it clearly states for use "up to 450 degrees" it actually held up a bit better than the really expensive paper that claimed 600 degrees. So, I'm not sure about the temperature claims from the various companies about their parchment papers, I just will state that this particular one will stay intact at 550 degrees for 6 minutes.