I think even those folks who have had years of experience are still tweaking their recipes around toppings all the time.
It will depend a lot on the temperature you're cooking at, what type of fire (even oven temps vs. hot woodfired temps closer to fire), time in the oven, and as you've noticed, the cheese you're using and it's moisture content.
I almost always use pre-shredded lower moisture mozz for pizzas coming from the oven (sicilians) and will only use fresh mozz when I can break 700 degrees+ in the oven. Otherwise, as you've found, the cheese comes out very wet...
If you have access to a costco, I find that their package pre-shredded mozz is pretty decent actually, and has a good melt without being wet in the oven.