When I first got my screens, I just washed them, let them dry, and sprayed a bit of oil spray over them for the first use. From what I recall, I didn't have to to anything more after that. What many pizza operators do is just run their screen through their conveyor ovens several times, or "bake" them in their deck ovens for a while, until they are just about black, with that "seasoned" look.
One of the things you may want to keep in mind is not to put a dough that is clearly soft and wet on the screen. Or let a dough set on the screen too long before dressing. In both cases, the dough might stick to the screen and sink into the holes in the screen and become stuck to it even more during baking. You usually can dislodge it by using a metal peel, but that doesn't always work. You should also have everything you plan to use on the pizza on hand before dressing it. And work fast. One of the advantages of using screens is that you don't have to heat the oven as much as when you use stones or tiles that require a long preheat at high oven temperatures (e.g., up to an hour or more). This is a godsend in the hot summer months. You will need maybe 10-15 minutes of preheat and the pizza will be in and out of the oven about 7-10 minutes later.