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I think Neapolitan pizza generally just is a bit soupy, maybe take a look at recipes for NY style pizza which is more fully cooked.
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You really don't use much tomato, and use a low moisture mozzarella.
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Fresh moz and fresh veg will shed a lot of water onto the pizza. Dry your mozzarella in chunks on a tea towel the night before or get lower moisture mozzarella (the grated stuff in bags works, but is rubbish cheese). Not in the spirit of Neapolitan pizza, but cooking your sauce will also remove moisture.
Fewer toppings and less cheese is a good strategy, as they’re more likely too cook more and shed less water.
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I let the mozzarella sit on a plate in the fridge to dry for a while before using it.
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@Geoffnotsle
How do people stop toppings being really watery? I'm using minimal tomato, either passata or blended chopped tomatoes, and mozzarella but still a pretty sloppy mess.