For Pizza I wouldn't bother to do much more than give it a light coating of flax seed oil or a spray of PAM just to keep it from rusting.
Pizzas need to 'float' on a layer of corn meal so the crust doesn't scorch...and it adds amazing flavor as the corn meal toasts.
This shows the concept of putting cornmeal on your 'pizza paddle', but it's kind of lame and is full of erroneous shit.
http://www.youtube.com/watch?v=OrEmMXSgRmUWhen you roll out your dough and need to get it onto the paddle, dust it with flour and fold it in half - then fold it in half again so it's a quarter wedge. Put a
liberal layer of yellow cornmeal on your 'pizza paddle' and spread it out really well.
Now you can pick up your 'quarter circle' of dough, set it on the paddle and unfold it. Take a paint brush and brush off the excess flour from the top surface. You finish building your pizza while it's on the paddle.
Sauce, cheese, toppings and a handful of cheese on top and you're ready to slide it onto your platen in your oven. You use a 'pizza peel' to help slide it off the paddle.
Sliding the pizza off the paddle using a peel takes a bit of a 'touch' or it will snag and accordion up on you. Kind of getting the whole thing moving towards the back of the oven...then quickly pulling the paddle out from under the pizza while pushing with the peel. Takes practice.
About 1/2 way through the cooking time, be sure and take your peel and turn the pizza around 180* so that it cooks evenly.
Incidentally, this is a pizza paddle:
This is a peel. It's a metal blade:
This is a pizza oven brush. Brass bristles. Flip it over and it has a scraper edge. You just need to brush off the cornmeal and any topping/cheese that got onto your platen and your good to go: