When making homemade pizza, fresh mozzarella often pools liquid on the pizza during cooking. This can be avoided, provided you crumble them very fine before adding (make the whole surface area have the texture of a sponge), to allow sufficient surface area on the cheese for the liquid to evaporate fast in the hot oven. Stay true to the prince of cheeses, and don't be fooled by the horrible, rubbery, pizza mozzarella available.
On a brighter note, the next person to post a Jamie Oliver video of any kind
other than a direct parody in this thread I will hunt down and feed nothing but recipes from his books until their inevitable death from disgust within 24hrs.