Chris and PNW,
I've been away from the forum for a while due to some health issues, but am doing better and am itchy to get back into the pizza-making fray!
Chris, I started out with Jerry's recipe with the honey, but the last batch of pizzas I made (which was several months ago), I left the honey out and decided it was better that way. Using honey, if I stayed at ~ 700o F, there was no problem, but if I went over 750o, the pizzas would start to burn too quickly and were a little too dark for my taste. Leaving the honey out helped and also removed that hint of sweetness from the crust, which, in my opinion, was even better. I have found that I prefer baking at the higher temp, so the honey is gone permanently. I think leaving it out would probably solve your problem.
I have also experienced your sticking problem and discovered that the pizza stuck where the crust was too thin. With the high heat, the thin spots burned through and allowed the sauce to hit the stone, causing it to stick. By making sure that the crust was uniform and a tiny bit thicker, the problem disappeared. There is a happy medium between thick and thin... too thick can cause the pizza to get caught in the oven due to the tremendous oven spring. I keep my dough balls right around 7 oz each, which works out perfectly.
Hope that helps...