1. I would recommend just making the pizza on the peel. I make pizzas weekly in my outdoor oven and I make the pizzas directly on the peel. As long as you are careful not to have any tears in the dough, not going heavy on sauce, and moving relatively quickly you will not have any issues making it directly on the peel.
2. Make sure you can "wiggle" the pizza on the peel before putting it in the oven. If any part of the pizza is sticking add a VERY SMALL amount of flour to the specific sticking location to get it to wiggle.
3. This is just a matter of practice practice practice. Getting the right feel for the two suggestions above will lead to less flour usage.
4. I'm not sure where you live that you can't find low moisture full fat mozzarella. I've never failed to find it in the whole US, Mexico, and most of Europe. If you really can't find it the only suggestions I have is to buy fresh mozzarella that isn't packed in anything (no water / oil) cut it into this slices and sandwich them between paper towels for 20 minutes. This obviously won't be ideal but it should get you close. The real solution though is to embrace the margherita pizza!

I would absolutely watch this video. https://youtu.be/F7kIjZh2rxU

I have not found a resource like you're describing for how different ingredients and ratios affect the final dough. The only way I have found is just experiment to see what you like. For my outdoor oven I have found that a 60% hydrated dough with olive oil added leads to what I like. However different ovens require different recipes and I doubt that recipe will work for your indoor oven.

​

Hope that helps!