I did nothing to it before I cooked my pizza, and the pizza stuck bad. I need to know what I was suppose to do, and I need to know how to clean it properly?
Option 1: Season the pizza stone just as you would with a cast iron pan.
Option 2 (with or without Option 1): Ensure that the bottom of your crust is well-floured, or sprinkle some corn meal on a counter and press the dough onto it before transferring to the stone.
Option 3 (actually not very optional): Always, always, always pre-heat your pizza stone to your baking temperature or slightly higher. I generally opt for 15 to 20 degrees higher, then turn the oven setting to baking temp when I put in the pizza to bake. It results in a crust that is crispier on the bottom and less likely to stick.