Seasoning the pan made a HUGE difference.
I used a little extra yeast so the dough would be ready to use in ~2.5 hours, and had no problems getting it to develop. I even did a mini punch-down/spread-out about an hour in. I used verrrrry little oil, but still it seemed too much. I even ended up draining some off. I also crisco'd the edges because I was very paranoid about the cheese sticking. That was probably overkill. With all the toppings, I was already at the brim of the pan, and the melted Crisco along with the run-off from the cheese bubbled over the side and smoked up the oven. Next time, I will "tempt fate" and use just a modest spray of release agent.
The cheese popped out just fine, by the way, no effort at all.
This pizza is GOOOOOOOOD. Crispy bottom layer, thick cheese, and delicious! The only thing is that I can only imagine how disgustingly unhealthy it is... it's very oily, which I'll definitely be trying to minimize... it's delicious, don't get me wrong, but I feel like I have to run a marathon afterwards.
Thanks for the help on a great pie, PizzaHog (and others!)