Thanks! I actually use just a generic store-brand low moisture, part skim mozzarella. As far as flavor and how it behaves in the oven, it works best for me. I made my own mozz a couple of times successfully, after a few disasters, but it never tasted quite right. I used some Polly-O whole milk mozz on one of my last cooks, and it really did not handle the heat of the oven well. It melted very quickly into a liquid form, combined with the sauce into a pink liquid, and boiled over! Last cook before the ones pictured I used a higher-end low moisture/part skim that I bought in block form and shredded myself. It worked fine, but really no difference in taste to be worth the difference in price. This is just Kroger brand pre-shredded mozz, and I'm actually a big fan of it.
The cheese pie pictured above was the first pie in. I had the oven way too hot...I don't think I even got to 90 seconds on that one. I took a 15-20 minute break before going on to the next one, and things went much better. Next time I'll have more patience and take a temp reading before tossing anything in there. The pizza actually tasted good, but it was overdone...after looking at the bottom I almost pitched it, but it really didn't taste burnt, surprisingly (photo below).
I'm really happy with the oven so far. My next test will be to bake bread once I make a door for it. It'll be fun when I have people over later this month.