Few things cause more anxiety about pizza making than shoving the floppy piece of dough off the peel and onto the hot cooking surface intact. Lately I've been using, and have been smitten with the Baking Steel. I use it in the lower third of my oven using 550F convection. This corresponds to a surface temp of about 570F, determined by infrared thermometer.
That's pretty hot. A pizza dough, topped, is pretty floppy. Takes a bit of practice to get the right amount of flour beneath it so the pie slides. Any toppings hit that surface and the smoke detectors are going off.
Parchment's a great crutch but it's only good to 425F. BUT, if it's trimmed close, the micro environment near the pizza crust should never exceed about 220F. I tried some 12" diameter pieces trimmed close to the pie but the bottom crust just wasn't as crisp as not using it. It must've encapsulated just enough moisture to prevent the crisping of the crust.