Lance, those are coming along very very nicely.
We need to have the sauce and cheese talk
First, is your sauce cooked? Pizza sauce, at least, for the style you're making, is never cooked. This particular style of sauce also contains no oil. It should incorporate a good brand of crushed tomatoes (not San Marzano's), hand blended briefly to get some of the chunks out. Beyond that, I highly recommend adding some sugar (depending on the sweetness of the tomato), some salt (depending on the amount of salt added to the tomatoes), and tiny amounts of dried oregano and finely chopped fresh basil. It should almost always incorporate some water, although water depends on the consistency of the crushed tomatoes.
Beyond adjusting your sauce formula, I would suggest increasing your overall sauce quantity, as it's looking kind of dry. Sufficient sauce is important for the tomatoey flavor, but it's also critical for keeping the cheese from browning too quickly, as you're seeing here.
Fresh mozzerella (aka Fior di latte), the kind of motz that's stored in water, or wet cryovaced in balls- fresh motz is favored by quick bake times. With your bake time, you'd be much better off with the richer taste and better melting qualities of a good aged mozzarella. Just like distributor flour is better than supermarket flour, distributor cheese is better than supermarket cheese. I think you're about ready to graduate to distributor flour. When you make that move, I suggest picking up some commercial cheese, such as saputo. Until then, though, I would work with a brick of something like Galbani (Sorrento) from the supermarket, making sure to grate it yourself.
One other tip.
Commercial operators with loads of stretching experience can coat the dough in dusting flour once and make it through the whole stretching process just on that one coat. Less experienced stretchers, because they're not as fast, have to re-apply the flour a few times mid-stretch. The most important period for re-applying flour is during the edge stretch. As you move around the edge, the dough will absorb the flour, and, eventually, if you don't reapply frequently, you'll hit a part that catches on the bench. Once the dough catches, goodbye perfect circle, hello corner(s). Scoop the dough off the bench and rest it on your forearm while you toss flour with the other hand. Tossing flour takes some time to master. The goal is to create a puff of floury air that settles on the bench in a very thin even layer with the widest possible coverage. It's all in the wrist. It's a little like tossing dice.
Anyway, during the edge stretch, if you're a bit slow, you might end up having to scoop up the dough and re-dust the bench 2 or even three times. If in doubt, dust the bench- you can't do it too frequently. You can do it too infrequently, though.
Up through the edge stretch, flour is your friend. To a point, you can pretty much use as much as you want. The second the dough leaves the bench and goes into the knuckle stretch, flour becomes your arch enemy (other than the flour on the peel). Right before knuckle stretching, you want to clean the bench thoroughly, so if the dough touches the bench, it doesn't pick up any more flour. It's during the knuckle stretch where (hopefully) all of the excess flour gets shaken off the dough. Passing the skin from palm to palm a couple times right before knuckle stretching doesn't hurt.