I went back and read every post that you've written in the past four years. During this time, you've utilized the following ingredients/processes:
whole wheat flour
organic unmalted flour
low conductivity stone
weak top heat
oiling the skin
vital wheat gluten
adding yeast to already mixed dough
adding the wrong kind of malted barley (non diastatic)
I can guarantee you, with absolutely no uncertain terms, that Suprema isn't doing any of this, nor were any of the pizzerias that you frequented while growing up in NJ. No one on this forum that's well versed in NY style pizza ever led you down these paths, either. I'm sorry, but these wasted years are entirely on you, not us.
As of last year, you mentioned finally getting around to using KABF, but it was in the context of being relatively happy with what you were producing and offering help rather than asking for it.
In the four years that you've been here, you've never posted your dough making process (great pizza- and good tasting cheese, is incredibly process dependent) and, by the time you got around to using a viable flour (3 years into your journey), you had stopped asking for help- or providing any kind of information that would help us help you. The last time you posted a formula was 4 years ago. You're acting like you've tried it all and come up empty handed, but, in essence, you've made some incredibly poor choices for at least 3 out of the past 4 years, and, because of all this wasted time, you're still just a beginner.
Instead of throwing in the towel, now is the perfect time to get back on the horse. Let's face it, you've made just about every possible rookie error you could make- there's really no other pitfalls for you to fall into
You've talked about local pizza stressing your budget. Are you in a position to spend that kind of money now? Or are you just going to go without? Going without would be tragic, imo. It might not seem like you're almost there, but, believe me, you are. I grew up in the NY area and have been eating pizza here all my life. Ask anyone, my standards are anything but low
If you invest some more time, and provide us with enough information to actually help, you'll get the cheese taste you're looking for.
Pizza Suprema is about as generic of a pizza as you can possibly find. I KNOW you can create something on that level with relative ease. You just have to communicate better. Help us help you.
Btw, in addition to being derelict in providing formula and process details, you've also never posted your sauce recipe. A few times you've referenced specialty oregano. Oregano is bitter. If you're using a lot of it, that might be where your bitterness is coming from. I use 1/16th t. dried oregano for 28 oz. crushed tomatoes. Garlic can also be bitter, depending on what you do with it and how much you use. Regardless of what's in your sauce, we can help you solve your bitter cheese issue.