The best thing you can do,If you want to cook only on a metal pan,is to coat it with oil before you put the pizza on there.Any type of oil is fine.Olive oil is perfect too.If you do not want to use oil,try corn meal...rub it in everywhere and experiment.Too much flour sucks.
That way,after a few minutes,as the pizza cooks,you can take a spatula and go under the crust to ensure its not stuck.Slowly poke under the crust,and see if it releases everywhere.Sometimes it will be stuck on one side...if so,let it cook a bit longer.
Also if you have holes in the pan,and you press the dough down too much,it will get stuck in there too.
Here is what I have done...I bought a pizza stone,16 inch round...you can buy a larger stone that will hold the 18-19 inch pies if you like.Just make sure it fits your oven.
What I do is oil/or cornmeal the pan some,stretch the dough,put it on the pan and shape/make the pizza.I put the pizza pan with the pizza right on top of the preheated stone in the oven.
After about 3 minutes,I take the pan with the pizza OUT of the oven and I use a spatula to see if it got stuck anywhere...I leave the stone in the oven...never take it out...If the pizza is not stuck to the pan and moves around after I use the spatula,I THEN use the pan as a Pizza peel and Slide the pizza off the pan onto the stone in the oven.I have to tilt it alot,or it may not float over the raised edge of the pan.
Put the pan on top of the counter and let it cool off a bit.
The last 3-5 minutes on top of the stone, cooks the crust with a nice char...basically I'm watching the cheese to make sure I take it out before it breaks down.
When the pizza is done cooking,wearing oven mits on both hands,hold the pan lower than the stone and with your other hand with the mit on,slide the pizza off onto the pan again,and set back on the counter.