I've never had any problems with the dough sticking to the stone, either the one in the oven, or in my Weber gas grill pizza attachment, which I described here:
Review: Camp Chef Pizza Oven Accessory
I can give you two great recipes for pizza dough, but it might make more sense for you to post what you used, and to find out what temperature you used, as well as what you did to the stone.
As others have said, you must heat the stone for a LONG time for at least half an hour
AFTER the oven has come up to temp. I use a really high temperature (525° F) and even higher in the oven on the Weber (close to 700° F). I always put a little cornmeal under the dough as I'm shaping it, and then also a little flour and cornmeal on the peel. The latter is more for making sure the dough slides off, but some of it does stick to the bottom of the pizza, and makes it less likely to stick to the stone.
As for the stone, I do NOT oil it or treat is in any way. I was it with a little water, no soap, and a simple Dobie-style scouring pad. I don't worry about stains or even a little bit of gunk that doesn't come off. It will eventually wear away.
If you don't get the stone really hot, things may stick. One of the great paradoxes of cooking is that food tends to stick to hot surfaces that
are not hot enough. Very often you can get food to release simply by getting the cooking utensil hotter.
I'm making pizza right now using a Trader Joe's prefab that is already shaped and then frozen. Unlike their raw dough which you have to shape yourself, and which I love, this seems to be more like Bobili, which I don't dislike, but I wouldn't normally use. We'll see what sort of pizza it makes. I'm not expecting much.