lido, a few observations.
If you look closely at the pictures on this forum of pizza in naples, or even at the better Neapolitan pizzerias here in the states you will notice that they use much less sauce than you did. They tend to use sauces that are much more watery than what we do here in the states. Since they are just lightly painting the dough with sauce it is not such a big deal that it is not super thick. I personally like the American "more sauce" style, so I thicken my tomatoes even when making my somewhat accurate Neapolitan pizzas. To accomplish this I strain the tomatoes in a wire mesh strainer, or I add paste. Il Pizzaiolo, one of our forum members with an immense amount of knowledge of Neapolitan pizza at one time posted that even in Naples they some times add paste to their sauce. Jeff varasano has a technique on his website where he strains more water out of the sauce than he really would ultimately like, then adds the correct amount of moisture back in with spring water. You could try any of these techniques or just use less sauce.
As far as the cheese goes we (as retail consumers) are just at a major disadvantage. If you owned a pizzeria and had buffalo mozzarella shipped directly to you each week you would be surprised at how much more firm the cheese would be. By the time we get it in our grocery store Buffalo mozzarella is often over a week old, and has gone through some less than perfect atmospheric conditions. When I get my buffalo mozzarella from a wholesaler within a few days of manufacture it is often firm enough to just slice and add to the pizza without creating excess moisture. The rest of the time I either slice it and leave it in the fridge for a few hours, or I drain it on stacks and stacks of PAPER TOWELS. I can't imagine butcher paper has the kind of absorption needed to soak up all the moisture that accumulates with typical store bought buffalo mozzarella. In time you will be able to judge if you can just slice, do a fridge dry, or in the more extreme cases if you need to do the paper towell drying technique.
A good portion of the a16 post deals with trying to achieve a decent result with Caputo in a home oven. I think Pete-zza actually had some really great looking results. I would go there and try out some of his experiments.
Good luck Lido!