Basically you have to avoid ingredients with too much water. For instance, if you use mushrooms use them fresh, don't cook then and then add to the pizza. When handling products that use a liquid as preservative (salt water/ vinegar/ oil) drain them with a colander or something similar.
However, what's really important is to keep the tomato sauce and fior di latte dry. When it comes to the tomato sauce, mixing the fresh tomato with a tomato paste is helpful. If thickens the tomato sause so you still can use a good amount of those in your pizza, so you don't have to worry about losing any flavor. As a second option you might use less tomato sause, what comes with loss of flavor and moisture, very important for the pizza texture as well.
If you go for a common mozzarella, the yellow one, be aware they'll release lots of oil (usually those products have a high level of fat). Oil plus water in not a good combination on the top of your pizza. There's not much you can do here but use less or find a mozzarella with less/ no fat (again, at flavor loss, as fat is a flavor enhancer).
Fior di latte would be a better choice for a traditional pizza, it's lighter than the mozzarella and has a great flavor. I've seen fior di latte that comes inside buckets with water, what makes them very, very wet, not a good help for you. But there are some hard blocks or shredded fior di latte. Those are a great choice, 'coz they will not make your pizza soggy as they don't release too much water (or any whatsoever).
Cooking from home don't expect much though. As the cook is slow due to the low oven temperature (the ideal temperature starts between 350 and 400 degrees) it slowly dehydrates the toppings, so the water comes out. I work in a wood fire oven and the pizzas are cooked under 6 minutes. At home it takes me 10 to 15 minutes.
Hope it helps.