can you post a picture of your newly seasoned pan? I did my first bake a few nights ago and the dough stuck to the bottom even with oiling the pan. But I proofed in the pan and the dough must have taken up the oil. I didn't heavily oil the pan b/c I was following their included directions.
Something else that seems to help with sticking is Pam for Grilling, it's a higher temperature oil made for grilling. I've been spraying my pans with that in addition to using oil in the pan.
When I ran the pan through an oven cleaning, I only did it for 2 hours, normally, I'd do it for 3 or 3 1/2 hours depending how dirty the oven was. But I wasn't sure how well the thin, cheap steel would hold up. I didn't want warping. So some of the coating that the manufacturer applies to help prevent rusting remained on the pan. But the pan felt smooth as silk so I went ahead with the seasoning. It does give the pan a mottled look, though. One alteration I made from the original procedure was to heat the pan to 500 °F for an hour but to only let it cool down for 1 hour instead of two hours. These thin pans don't hold the heat like cast iron so I didn't see how the extra hour would provide much benefit. I guess I'll see if I was right or not as I use the pan. But it did cut 6 hours off the process.
It looks great w/o flash but the flash reveals the underlying discoloration. However, as I said, the pan's surface is smooth and slick as could be. The proof, as they say, is in the pudding...er... pizza.
I'll let you know later if it was easy or not to get it out of the pan.