Hey Joe, why the parchment paper, are you worried about burning the crust before the top is done?
Are you using homemade or store bought pizza dough?
I do a LOT of pizza in my FEPG's and the most important thing is to let the stone come up to temp (takes time to absorb the heat) but for me, I use an IR therm and don't start cooking until it's 450+ and never have an issue with the top/bottom not being perfect.
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