I agree,you may need to "season" the screen before use.
I sprayed Pams olive oil spray on mine before use.I did not season mine like complex posted,I just sprayed and put the dough on the screen.It helps prevent the dough from getting stuck.Either way should work,but try to season yours.
Also,if the pizza is super thin,the weight of the sauce,cheese and toppings can push the pizza into the small holes,causing the disaster.I make NY style thin pies on my screen with no problems,but If I went any thinner,it would tear when trying to remove.
Im just letting you know,that after 2 minutes,my pies are already ready to slide off the screen.I usually opoen the oven to spin the pie 180 degrees around and the pie slides easily.I would imagine past the 2-3 minute mark,check to see if the pie is coming loose.
If not take it out and use a spatula and see if it stuck somewhere.If it frees up,then put it back onto the stone.