Tyler, I think you got the 63% from me. That's what I recommend for 12.5% protein flours/blends. Speaking of which, I know the last blend attempt didn't pan out all that well, and you probably still have KA Italian/Caputo to use up and don't want to buy even more flour, but I'd still like to see you, at some point, give an All Trumps/All purpose 50/50 blend a shot.
It takes some time to fully understand all the ins and outs of gluten development. Many breadmakers tend to be windowpaning-centric, which tends to instill the always windowpane philosophy in others. For emergency/quickly fermented, and, to a point, same day doughs, windowpaning is a good idea, but not for overnight. Time = gluten development, so an overnight ferment is a kneading equivalent and most be compensated for at the beginning.
I hand knead relatively aggressively, but, for me, 2.5 minutes total mix/knead time gives me a cottage cheese appearance.
100% All Trumps doughs definitely have an upper limit to how much water you can use. In my experience, as the hydration went up, assuming you could increase the heat accordingly, so too went the oven spring, but... the crumb would have a tendency to be leathery. With your inability to go that much higher with the heat, I don't think you want to go a spec above 65%. Water takes lots of energy to boil. The more water you have in the dough, the more heat you need to hit a target bake time. The energy in your system, until we get a better mod, is relatively static.
With your protruding probe, you have a few more options than the people with clipped probes.
Here's one approach using moistened cake stripshttp://www.pizzamaking.com/forum/index.php/topic,13018.msg128228.html#msg128228
You can also trim down/hollow out an insulating firebrick or take perlite/refractory and cast your own insulating firebrick sleeve.
You might also get away with wood. Take a 1x1 and drill a hole down the middle. Soak it in water prior to using and cover with foil to deflect the heat.https://www.google.com/search?q=oven+insulation&hl=en&safe=off&sa=G&tbs=p_ord:p&tbm=shop&ei=OXDkTuzjFcfQrQfInLWpCA&ved=0CAsQuw0oAQ
It's difficult to tell how large the $2 strip of oven insulation is, but you might be able to tuck this in foil and cover the probe with it.
Lastly, there's always the frozen towel trick. Find something with the same shape as your probe, such as a pencil or a dowel. Rap a moist towel around it, cover it with foil and freeze. Once frozen, remove the object. When it comes time to bake the pizza, slip it over the probe.
Frozen towels can you get 100 to 150 degrees above peak, but that doesn't do much for you, because as you go up that much higher, the bottom will burn before the top. The frozen towel would definitely work to make sure the broiler stays on, though. Rather than freezing the towel, you might be able to fold a moist towel into an aluminum foil pocket and keep your broiler on.