I initially form the dough on a greased (olive oil spray works great) & cornmeal-sprinkled pizza pan, spread a thin-layer of cheese over the dough*, then cook it at 475 for 5 minutes on the pan. The pie is then removed from the oven and the sauce and toppings are added. The pizza is then slid from the pan onto the pre-heated stone in the oven and cook for another 7 or 8 minutes. Since using this method I've never had a problem with the pie sticking to either the pan or the stone.

*I learned this method from Washington, DC's old AV and Fio's ristorantes. By baking the cheese onto the crust first you avoid the hazard of having a layer of hot melted cheese slide off the slice onto your lap or chin.