The high heat drives moisture out of the ingredients faster than the moisture can collect on the top of the pizza. You can simply remove the moisture from the ingredients ahead of time. I make the marinara & set the sauce in a fine strainer in a pot, and let it drain for at least 45, preferably an hour. For the mozzarella, I put down a cutting board, a towel, some paper towel, the cheese, then reverse the whole process & place a skillet on top. (This can overdry the mozzarella, causing it to melt out, so it takes some experience.)

Without moisture, you can cook the pizza longer, at a lower temperature.

I combine this with Kenji Lopez-Alt's "no hack pizza" method: the pizza is cooked on a stone in a heavy cast iron skillet. To make the pizza, pull the skillet out of the oven, and put it on the stove at the highest setting your stove goes to (preferably a gas stove). Make the pizza in the skillet, then return the whole thing to the oven.