Those pizzas look GREAT! Especially the last one.
Tom Lehmann/The Dough Doctor
I was about to post the EXACT same post - word for word, but you beat me to it. The only other thing I'd add is that the pies have a nice NY look to them. With a home oven, it may be better to focus on NY rather than Neapolitan.
As for the cheese question on the first picture, it's hard to say. I'm pretty sure it's not fresh mozz. My guess is some sort of dry mozz. If it's blend, the two are very similar in appearance like mozz and provolone. I don't really see signs of melted Gouda, and Edam would leave a yellow tint.
Provolone, Gouda, and Edam are all fine on pizza, but if you put them on a pie, that pie is NOT a Margherita.