Sorry, Jake, the slightly yellow tinge and dry appearance of the diced Galbani (and stark contrast with the very white/wet looking Belgioso) made me think brick aged. If Craig is using Galbani, do what he does. You can't get better looking NP cheese than that.
Are you drizzling the pie with olive oil pre-bake? That can help with the melt.
Are you 14 yet?
13, as I said before, is too young for tending a WFO, but 14... maybe
Regardless of whether or not you're ready to take the peel, you are watching your dad closely as he tends the oven, right? He may be baking them, but, keep in mind that these are your pizzas, and don't be afraid to coach him on what he needs to do. You know, a little armchair quarterbaking
I'm not sure why all the Neapolitan folks use metal for launching. The perforated metal peel does a great job of removing excess bench flour, but I'm not sure of any other reason beyond the wooden peel having a tendency to burn.