Steve I finally had my cheese, Poly-O do what you said ending up with pools of liquid on top. I realized why it had happened when I looked at the soggy cheese on my thin crust. I rarely ever let the cheese brown like you do. This was a thin crust that I let cook much longer than most and the cheese had gotten very brown and the pools had formed. This observation may not help much but I believe at some point of browning the cheese breaks down. The question of course is when that happens. Going back to a precooked crust may solve your problem.