It sounds to me like you are on the right path, where you've learned that pH isn't so hard to hit to the point of not needing to check too much anymore, and will next consider focusing on salt ratios and/or amounts for a while until such time that you might learn later that it might not matter as much as you originally thought, etc.
Here's a summation of my current thoughts (right wrong or indifferent) on these topics:
pH doesn't matter... until it does. But usually it doesn't. Malt plus water (from any source) wants to be in the right pH range naturally. We could be complete bozos and still make decent beer most of the time. Aim for a Goldilocks mash pH value of around 5-4 to 5.5-ish and you aren't going to have problems. Deviate slightly, you'll be fine. Deviate hugely... then you might want to acidify or add baking soda or pickling lime, depending on whether pH is too high or too low, respectively. But go easy on it, a little goes a long way...
Measure if you want... but you don't need to. Any salt or acid additions can be done qualitatively, like a seasoning, like you are a chef. Every measurement doesn't need to be so damn accurate... unless you NEED repeatability for a recipe that you are going to brew over and over. Otherwise don't sweat it too much.
The ratio doesn't friggin matter. The total amounts added matter more than the ratio does. Malt contains a good bit of chloride and sulfate on its own already, and nobody knows exactly how much of each for a given malt. So you're starting from unknown and then going to shave hairs with salt additions?!
Sulfate accentuates bitterness, and chloride accentuates malt flavor. If you want to accentuate one or the other, then use more of one or the other, or maybe none of one or the other. If you want to accentuate both, use both. If you want an easier drinking beer bordering on being somewhat boring or watery, then it's OK to use plain RO or distilled water without any salts. The Czechs do this regularly but even their beers are anything but boring. Do your hoppy beers NEED sulfate? Frick NO, they do NOT. Ditto for chloride in malty beers.
It's going to be OK. Do whatever the heck you want, you're just making beer, and it's going to be good beer, as long as you put some thought into the recipe and love and care into brewing it, it's going to be decent beer.
People can pick this stuff apart, and that's fine, and I'm not always consistent with my thoughts on these topics anyways... sometimes I overthink things, sometimes underthink, but overall, I think the gist of what I'm saying is true, that we're pretty much all making pretty good beer, regardless of overthought or not on the makeup of the friggin water we use. All in all, I strongly believe that water is about the least important ingredient... as long as it's not crappy water with a lot of chlorine, metal, sulfur, or literally crap, in it, it's going to be fine.
Cheers and have fun on your learning adventures.