The type of parchment paper that you and I might purchase at the retail level is stated to be usable at temperatures of up to about 425-450 degrees F. However, what I usually do when using parchment paper is to remove it from the oven once the pizza sets up and is unlikely to expand any more. That is perhaps under 200 degrees F. However, I have made pizzas using parchment paper where I left the parchment paper in the oven the entire time. I did not detect any downside to having done that. We have even had some members who reuse the parchment paper. Typically, the part of the parchment paper under the pizza retains its basic color. The part outside of the pizza usually turns brown from the heat of the oven, and become brittle. I usually trim the parchment paper once the pizza is dressed so that most of the parchment paper is under the pizza.
The only time I use a rolling pin to roll out dough is where that is the prescribed method, for example, for cracker-style pizzas (including Chicago cracker style pizzas), the Chicago deep-dish style (such as Giordano's), and semi-cracker style pizzas such as Donatos, Monical's, Round Table and others of the same ilk. Otherwise, I form the skins by hand.