I have learned that when Dinks speaks, it pays to listen.
I. too, wondered about the hydration. But, when I actually weighed 3 1/2 c. high-gluten flour--using two different brands of high-gluten flour--I got weights of 15.65 oz. and 16.05 oz. Since the flour was stated by Wizard as a volume measurement, to convert from volume to weight I scooped the flours from their respective bags into measuring cups, using a tablespoon, and leveled off the flour with a flat knife edge. I also assumed that the water measurement was a weight measurement rather than a volume measurement, and on that basis the hydration percentage was about 58% in one case and around 56% in the other. Those numbers are a bit on the low side for a NY style dough, but close enough to have led me to believe that the recipe was for a NY style dough rather than a thin-crust dough. Those hydration percentages might have also been close enough for a soft, thin-crust dough but were too high for a thin-crust cracker-style dough, where the hydration percents can run in the mid-30s to the mid-40s, depending on whose recipe one uses. So, on balance, the ingredients and quantities looked closer to the NY style. I chose to await a further response from Wizard before hazarding a guess whether the hydration percent was too high or too low, since that would depend on what style of dough Wizard was trying to make.
On the chance that I was wrong in my speculation and that a thin-crust dough was intended, I believe that Dinks is right that only a fermentation is needed for a thin crust dough, not a follow-up proofing. For a soft, thin crust dough it is common to use a proofing in addition to fermentation, but not so for the cracker-style dough, which is usually rolled with a rolling pin or using a commercial sheeter after a period of fermentation. In these cases, I would defer to others on this forum who are far more knowledgeable about thin-crust doughs than I.