Again, this is not a criticism. You may not have much experience with a New York type of pizza, being from down under.
I'm sure I wouldn't know what an Aussie pie is supposed to look like.
Even on your second pic which is not as well done as the other, those brown patches of cheese between the pepperoni slices show, to my eye, overcooking. Those browned over cheese areas won't stretch and don't offer the right sensual experience one gets from the perfectly baked pie. But it's a much better looking pie than the darker one. It might have come out of the oven 30 seconds sooner.
When the cheese is all nice and melted and bubbly, and JUST looking like it wants to start browning over...it's done. The pictures of the slice at the top of these pages, the logo, look perfect. You don't see those browned patches; perhaps a few individual small browned peaks Use those pics as a model, again, if you're trying to cook your pie "in style."
On the pic of the very dark pizza, if you see the little bits of non-browned cheese just surrounding the pepperonis...if the whole pie looked like that, it'd be a dead ringer for a pizza from a shop in Brooklyn. On the pic of the lighter pie, if you look just to the "southeast" of the pepperoni closest to the camera. It's got one little island of brown but just south of that island is pizza heaven.
If you scroll from one pie pic to the other and back, you get a real sense of why that first dark pie shouted out to me, "overcooked!"
Please don't take this as criticism. I have no doubt that your pie tastes as great as it looks.