I don't think you need any help. You have learned well and are doing fine. In fact, I think that a lot of our members will want to know what dough recipe you used and how you made the dough and baked the pizzas.
As for cheese, I have found that the quality of cheese makes a difference in terms of melting and browning. My favorite in that regard is the Grande whole-milk mozzarella cheese. It melts without breaking down and doesn't brown as much as other cheeses, at least in my oven. I can't get the Grande where I live in Texas but I buy it when outside of Texas and given the chance. There are many other cheeses that are perhaps as good if not better than the Grande but, unfortunately, they are hard for me to find where I live. The Sorrento, Polly-O, and Saputo family of processed mozzarella cheeses come to mind as being above average.