The pans that you are using are primarily for serving pie. If you want to pre-make a crust that you don't want to move with a peel, you want a 'pizza screen':
http://www.bakedeco.com/detail.asp?id=1524&manufacid=0&keyword=pizza screen
But, I would avoid the screen and get a peel. You want to pre-dust your peel with semolina flour (not corn meal) and once formed, transfer your formed fresh crust on your peel. You build you pie on the peel (you can shake the peel a little as you go to make sure it isn't sticking). The lighter the pie, the less sticking. Novices want to start out with a basic cheese with one topping pie. (Garbage can pizzas screw people up because you are trying to move 5 pounds of toppings on a fresh crush that wants to grab the peel). And move the pie to the stone via the peel. There is a learned technique to this as well.
The semolina flour is another secret. Keep the corn meal for your corn bread.
