Remember, however, that you are selling primarily slices. If you look at NY street pizzas sometime when you are in NYC you see that most of the slice joints don't have dark, charred crusts like most of our members like. The crusts are sometimes almost white. But, once the slices are reheated, they develop more crust color. I don't know if that has been your experience with your particular oven, but, if so, you might not want too much crust color coming out of your oven. But that is just my opinion based on my experience at home where I don't go overboard with the initial bake to get more color because I know that I am going to be reheating most of the slices as leftovers in my toaster oven.
As much as I revere just about every aspect of NYC pizza-dom, re-heating pizzas seems to be one area where an overwhelming number of great pizzerias drop the ball. It's an achilles heel, imo. Crust is so vital to great pizza and so complex that it's easy to overlook cheese's simple needs. Beyond choosing a quality mozz, the most important aspect of cheese is that it has to be cooked properly. Unless cheese is bubbled and lightly browned, it will not give off it's full flavor/buttery goodness. Most people get this, but not all. Taking mozz only to the melting point is one of the biggest cardinal sins in pizza making. I can't tell you how many empty pizzerias I've walked past in midtown/upper Manhattan that have pies sitting out with listless pale cheese. It's depressing. Even great pizzerias will bubble and brown their whole pies, only to completely disrespect the cheese on their slice pies thinking they can make up for it on the re-heat. This thinking is completely off base. Although one can give the crust some color on a re-heat, if the cheese wasn't cooked properly on the first go, it will never bubble and brown correctly when re-warmed. Without the steam in the dough from the initial baking, the cheese never gets enough bottom heat to bubble.
The other aspect of the re-heating fail is the propensity to re-heat slices to mouth burning levels. Out of the hundreds of pizzerias that I've had slices at, I've never had a pizzaiolo, on their own accord, take a slice out of the oven before it was napalm hot. Every single time I have to get their attention and tell them the slice is ready.
So, summing up. On slice pies- cook your cheese. If this means charring or lots of crust color, fine, just make sure the cheese is bubbling and lightly browned. And on the re-heat... less is more. Warm it a few seconds, don't bake the living daylights out of it. Yes, I am breaking with tradition here, but I think these particular traditions (undercooked slice cheese and napalm re-heats) need to be questioned.
Oh, and this rant is directed to pizza makers in general. Not you Norma. Your pies/cheese looks right on the money.
And I'm sorry to hear about your snow troubles. We got about 8 inches where we are and that made for a lot of snow shoveling misery (this batch was especially wet/heavy this time), but that's child play compared to what you're suffering through.