First of all, welcome to the forum. We're glad you're here and we all want you to make the best pizza possible.
Though you may not consider your pies "photo worthy", a picture really is worth a thousand words. Photos will help us greatly to help you with whatever it is you need to know.
To answer your questions, I can tell you that many pizza shops are using a canned tomato such as Escalons 6in1, Stanislaus' 7/11, both of which is a crushed, ground tomato, or more of a tomato paste or heavy puree based product such as Stanislaus "Saporito". Of course there are many other suitable products to choose from.
A typical cheese would be Grande whole milk or part skim mozzarella. Though it is widely used, it's not everyones favorite, and it can be hard to find on the home consumer level. Personally, I'm happy with many different brands that I can get locally.
As for fermentation, I like a two day cold ferment for N.Y. style, and yes, I put my dough in the fridge right after kneading and balling.
Many of these things are subjective and completely up to your own preferences. Experimentation is key.
And we haven't even gotten to flour brands, oven temps and cooking surfaces yet!
Good Luck and Have Fun!