Good to see you back on the forum.
Some time ago, I discussed the ways that I have used a pizza screen in my oven, at Reply 45 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg20965.html#msg20965
. In addition to the methods described there, I have also often found that I do not need to use the broiler element to get increased top crust browning or to more fully cook the toppings. Often, just moving the pizza up to get the heat at the top of the oven is enough. An example of where I used a combination of a screen and top heat is at Reply 35 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg60197.html#msg60197
Also, as noted in the above post (Reply 45), a pizza screen can be used all by itself, without having to move it while in the oven. A recent example is given at Reply 48 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg64308.html#msg64308
. On occasion, I will slip the pizza off of the screen and let it sit on an oven rack to get more bottom browning, as I did at Reply 38 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg60892.html#msg60892
A pizza screen is especially useful when working with a dough with a lot of sugar in it, as was the case with some of the examples given above (where I was using sugar at above 4% by weight of flour). If such a dough is baked directly on a pizza stone, the bottom crust can brown too quickly, and even burn, often before the rest of the pizza has finished baking. Of course, using a pizza screen avoids the need to heat the oven for more than about 15 minutes, as you would if you were using a pizza stone. That can be a blessing when making pizzas in the summer when it is really hot.
While a pizza screen is a useful item, you should note that if a dough is too wet, that is, overly hydrated, it can stick to the screen and seep into it. So, you don't want to let a dough sit on a screen for too long. I have found that I have to pay close attention to this facet when the dough hydration approaches 65%. I will also use an oil spray on the screen to minimize sticking, and work quickly to dress the pizza. It also helps to season the screen before using for the first time. I discussed how to do this at Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,2894.msg24858/topicseen.html#msg24858
After a few tries with your new screen, I am sure you will get the hang of it.