I have watched quite a few videos of classic neapolitan-style restaurants making a margherita or similar topped pizza and the fresh mozzarella does not look wet at all. It looks dry and broken into chards or chunks.
Do some places use mozzarella curd instead of fresh? At home I will pinch off pieces of a fresh mozzarella ball that has been dried off in a paper towel first. For larger events we usually cube up a bunch of fresh mozzarella balls and dry them off a bit to speed up service.
Any insight would be appreciated.