I find it sometimes difficult to control moisture when making a neapolitan pizza. It is not so much an issue in the home electric oven since the pizza is in there for a long enough time that excess moisture will evaporate. I do find it can be tricky in the brick oven since the San Marzanos are usually a little more watery than something like 6 in 1 for example. The cheese being the biggest issue if using fresh mozzarella. I have been draining the mozzarella but I think that sometimes I let the mozz drain too long that I lose some quality in the cheese. Just wondering if others are having some issues here and what their control measures are.