The pans that jsperk purchased from Detroit Style Pizza Co. come pre-seasoned already. I just used mine this weekend and didn't have any trouble with the pizza sticking to the pan, except for a little bit on the edges, where that is actually desirable. Keep experimenting with the amount of oil that you put on the pan before stretching your dough. I probably use 1-2 tablespoons of peanut oil and use a brush to get it all over the pan, in the corners, etc. The dough recipe that I use (from the "Detroit-style- Buddy's or Shield's" thread) is a pretty wet dough, as well, so maybe that helps. Once your dough has risen in the pan for a few hours, press the dough down and paint a new layer of oil along the edge of the pan (where the risen dough once was). The dough will puff up a bit as it cooks, and this new layer of oil will help make it a bit easier to release once it is cooked.
My pizzas aren't QUITE as crispy at the bottom as I would like, either, but they are PERFECT at the crunch edges. I'm not sure, but I might try baking at a higher temperature to see if that changes anything. I look forward to any results that you find yourself.
This is a photo of a pizza that I made this weekend using the exact same pans that you ordered. I'm curious to see any that you have!
