Whole milk mozz is a little difficult to find in grocery stores in Michigan too, but I have found a source. In my town there is a company that is a supplier for local businesses. Produce, canned goods, spices, utensils, frozen food, etc. They not only sell in large quantities and deliver to business, but they also allow non-business customers and have a store front. They sell bricks of part skim or whole milk mozzarella for right around $2 per pound. In a grocery store it would easily be $6-8 per pound. The only catch is that you have to buy it a brick at a time (about 8 pounds if I remember), but since cheese freezes well, I usually buy a brick, grind it a little at a time in my food processor, and freeze it in quart sized freezer bags. No moisture problems either, this stuff is dry like the part skim that you would get at a deli. At any rate, you might want to check around to see if you can find a store like this in your area. Fresh mozzarella on the other hand is usually quite wet. I haven't used it before, so I don't have any recommendations on drying it out.
As far as the top of the pizza getting done before the bottom, yes preheat the stone. I usually crank my oven all the way up (550F) and let it stay there for 30-45 minutes before putting a pizza in. If you just wait for the oven to reach temp, the stone is still relatively cold as it hasn't had a chance to absorb any heat yet. The bottom will cook faster and therefore the top won't have a chance to burn. Preheating should also take care of the sticking problem.
Another thing you might try it to use a pizza screen in conjunction with your stone. I make my pizzas on a screen and then place the screen on top of the preheated stone. The bottom still gets browned nicely and I don't have to worry about excess flour, cornmeal, or semolina. If don't want to do the screens, you can still do it by making the pizza on a peel and then sliding it from the peel to the hot stone. You might "crash" a few while you are learning technique, but it doesn't take long to get the hang of it.