Reep, thanks for another great thread! I'm probably just as excited reading about your experience as you were with the actual experience. Can't wait to start my FGM Raised Door install.
Just curious, how long did it take you to heat your oven?
Also, I almost quit using fresh mozzarella after my first time using it because it was so watery. I've learned to squeeze dry it in a paper towel if I don't have time to let it drain and dry a bit. I'm also amazed at the difference between brands and the different amount of water they contain.
I recently tried fresh mozzarella from Alleva in "Little Italy" NYC and it had very little water requiring no draining at all. I've been told you can freeze fresh mozzarella and it won't have the same consistency after you thaw it so it isn't great for a caprese salad, but it will still melt the same - haven't tried it to confirm.
I also drain the juice from the cans of Italian tomatoes and use this device (more expensive than a food mill, but I really like it) to "process" the tomatoes:http://www.williams-sonoma.com/products/italian-tomato-press/
I still drain some liquid after processing and most of the time I get much more sauce from actual San Marzano tomatoes than the "San Marzano Style" tomatoes.
So back to your oven...congratulations on your beautiful first pies!