On the pans, after you have baked in them, just scrape & wipe, nothing else. If they seem dry to you, trying adding a coating of oil.
I've had pans get sticky after they've worked well before. I've always found that a very stiff metal spatula (just as in the video) to scrape the "stuck" sections up helps a lot. I then focus on baking in that pan my next few baking sessions to try to keep adding more "coating" to it and scraping as necessary. IOW, I guess I just baked my way thru it, but then I'm stubborn that way.
If you are getting a nice crumb but the finished dough is soft, bread like, and falls apart when you try to scrape the "stuck" sections after you take it out of the oven, cut back on the sugar, and quite possibly the olive oil in the dough as well. Variations in the flour you're using may have some impact here as well. So less sugar, less oil, & make sure you're at high heat on the bottom rack to really get the bottom of the pan frying. Everybody's oven is different so I can't really account for yours but this is how I would approach that with mine. I tried some thicker steel pans in the past and they took so long to heat up that instead of creating a sealed "crust" around the edges, it was open crumb all the way around the outside edge. it was essentially bread because it didn't get hot enough or cook fast enough. I knew I needed thin gauge steel pans to heat up quickly and I found the blue steel pizza pans from PA products at that time. They were the exact pans I needed.
And yes, allow plenty of time for rising & stretching. I make my dough and put it in the pans in the morning. It then sits in the pans covered for at least 4-6 hours. This allows it to completely fill the pan on it's own after you've made the first stretch when you put it in the pan. This way, you're just knocking it down. Any time that the dough has pan risen to the corners, it's ready to top & bake. I just knock it down with my fingertips, top it, and bake it. The oven spring will give you a nice bit of rise and open up the crumb. This is exactly how Victory Pig themselves do it. The dough is made in the morning and put into the pans where it sits all day until opening, when they knock it down, top it, and bake it tray by tray as the orders come into the kitchen.