How to make pizza not stick on ceramic stone?
I'd use parchment paper. Foil might work, but it's not actually that great a nonstick baking material. Parchment paper is pretty much designed for that, though.

The purpose of the stone is to hold a lot of heat. Parchment doesn't "void" that purpose at all. I've baked plenty of pizza and bread on a stone with parchment, and it works great.

There's no need to worry about seasoning. It doesn't matter for the pizza. It's pretty much just an appearance thing; a well-used pizza stone won't be all pristine and clean like a new one.