The moisture in the centre of a Neapolitan pizza is from the tomatoes and cheese. I like to pat my mozz dry with paper towel to minimise the water.
I am cooking on plain bricks. Even with the water on top from the tomato and the cheese I still manage to get the underlying crust somewhat crisp in the centre. Not cracker crust crisp, but sort of crisp but soft. Very hard to describe the desired mouth feel, very bloody nice when I achieve it.
To me, this is mostly a top/bottom heat balance issue.
The trick is to cook the bottom more before the top and the puffy edges become over cooked.
I believe you are cooking on the biscotto option in an Effeuno P134H?
Two things:
I believe those ovens allow you to adjust top/bottom heat separately.
Try to increase the bottom heat to crisp the crust despite the moist toppings.
However, its not just temperature.
It's the amount, which is not the same thing as temperature,of heat energy available to the underside of the pizza.
You've been making some magnificent looking pizzas.
I suggest, without changing anything else at all about your process, your dough formula, your toppings, your thermostat settings, anything at all, just swap your biscotto floor back to the original stones.
Very interested to see what happens if all you do is apply a more conductive floor to the underside of your lovely looking pizzas.
