Even without seasoning, it is possible to get the pizza out. I would stay away from aluminum. The best way I've found for a new/newer type pan is to use margarine (which is just hydrogenated oil) on all areas of the pan. Make sure that the pan is completely dry. Any spots where there may be water/moisture will become sticking points. After that, all you have to do is make sure it is cooked well enough. If your top starts to get too dark, toss some foil on top, so the inner parts can cook thru. You should be able to get a spatula under the crust, while holding the pan with the other hand, and slide/lift the pie onto a cutting board.