Alrighty, I'm getting ready to add a pizza screen to my arsenal.

First question- How do you keep the dough from sticking?
Do you oil the screen or just use flour on the bottom of the dough?

2nd question- Size? Does it matter? I'm thinking 16".

Do you get a better bake if you put the screen on a stone, or directly on the oven rack?

I'm assuming most screens are aluminum, but are there non-stick?

Do you leave the dough on for the whole bake?

I thank you in advance.