Thanks, guys. Since I didn't get a post back in time for the 1st pie, I put the fresh mozz on my own pie - I did remember (from a previous thread) that Jackie Chan had said he dusted his with parm, so I did that. It was still lackluster, but after I threw some Locatelli on, it was o.k. I used Sargento on my friend's pizza, so I'm sure that one was better.
That pie (the friend's - cheese only) was a little soupy in the middle. What would cause that? Too much sauce? Too much cheese? Not enough time on the cooling rack? Hmmmmm.