As I mentioned before, your hydration is not really 70%. It is around 63%. To calculate the hydration value for yourself, divide the weight of water called for by your dough recipe by the combined weight of the All Trumps and the semolina flour. It should be 63.3%. The expanded dough calculating tool shows 70%, but that is the weight of water divided only by the weight of the All Trumps flour. The tool can't handle the calculation of the hydration for multiple flours in the same recipe.
If you make two doughs that are essentially identical except that one of the doughs has a higher water content (higher hydration) than the other, and the two doughs are baked the exact same way, then there may be textural differences because one crust will have more water and maybe be softer in the crumb. There may be some taste differences because of differences in the ways the crusts bake, with one being dryer and crispier than the other or caramelizing more than the other. Maybe the impact on the palate of any sugar or oil in the dough may be different. However, in the real world, you decide on what hydration works best for you, for whatever reason, and bake the dough until it has the proper texture and color. If you plan to use Superlative flour in the NAPICS recipe, you perhaps will want to try either the 57% hydration recited by the recipe or increase the hydration to around 60-62%, which is more likely to be closer to the rated absorption value of that flour. If you plan to replace part of the NAPICS formula flour with semolina flour, you may want to shoot for an actual hydration of around 62% that reflects the two flours. I have never worked with the Superlative flour so I can't be more exact. You will have to do some experimenting.
A higher hydration dough ordinarily is harder to open up to a pizza size of 18" because it is a much softer and looser dough. You might sometime make a 65% hydration dough, let it ferment for a day or two in the refrigerator/cooler and try making an 18" skin for yourself. For comparison purposes, you might make a similar dough but with 58% hydration dough.
Cross stacking and down stacking are procedures that are used in the process of getting dough boxes with dough balls in them into the cooler. The cross stacking allows the dough balls to cool down faster and not generate a lot of heat that might get trapped in the dough boxes and cause the dough balls to overferment ("blow"). It also helps keep moisture down. After the cross stacking, the dough boxes are down stacked. In the photo you referenced, the top two boxes in the stack to the left in the photo are shown in the cross stack position. The two white dough boxes in the center of the photo are shown in the down stack position.