Soggy Pizza Party

For Christmas, I got Nick—well, us—a baking stone and peel.  Though he's made pizza from scratch before, I started us off this time with a ball of dough from the grocery store.  So, I put the stone in the oven and heated it to about 400 degrees.  On the counter, I rolled out the dough on the peel, and topped it with sliced tomatoes (no sauce), sliced mozzarella cheese, goat cheese, fresh basil, dried oregano, and drizzled olive oil.  It looked really pretty and delicious.  So, I shimmied the thing onto the stone, and cooked it for...well, I'm not sure.  I obsessively opened and closed the oven every five minutes or so, thinking I was going to burn it.  Ultimately, I don't think I set the oven temperature high enough (and, of course, I let heat out every time I checked it).  The pizza was strangely moist on top, the dough soggy.  I probably could have left it in longer, but that didn't seem to be the main problem.  Did it make a difference that I sliced the mozzarella cheese instead of shredding it? I'm still not sure what happened, and I'm apprehensive about trying the whole thing again.  I have to say it wasn't the worst thing in the world, though, because the goat cheese I got (imported!) was so, so good.