What temp were you cooking at? I've seen where some of the traditional pizza joints that use fresh mozzarella (a rarity these days) cook at insanely high temps (500+)... maybe that's the key to a crisp crust and soft cheese? I've never tried it, so I can't be sure... but it makes sense to me.
(2x) FEC100, 18" WSM, 22" Weber Kettle, Big Chief 'lectric, Stoker, Orange Thermapen
Wells Cargo 8'x20' Vending Trailer
Old Dominion Smokehouse BBQ Team - [URL="http://www.olddominionsmokehouse.com"]
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