I actually like to lower the hydration as my baking temps get higher and higher to avoid floppy dough and gum layers that can easliy happen because of lightning quick bake times. Having said that, its really important to understand that dough percentages can be wildly different depending on the time of year, and how the flour was stored at the wholesaler, or in your home. For example, There are a number of places that I regularly buy flour from in 50 pound bags. One place doesn't really have a dry room temp storage area, as they mostly specialize in supplying grande cheese. I have another place I buy flour that keeps its dry goods in a huge loading dock with doors that must be 50 feet high that are open for much of the day. If I want to make the same dough feel with the exact same type of flour I have often had to go 58% with flour from the place that leaves the doors open allowing in lots of humid air during the summer, and 63% from the place that stores its flour in a cooler with their cheese. Because of this I find discussions on this forum of hydration percentages between two different bakers to be pointless, because there is really no way of knowing what the starting moisture content of our flours are. I even see people cite manufacturing hydration specs in discussions. Many times the four that we get at a grocery store, or even from wholesalers can be anywhere from a few weeks to a year old, and flour is stored in paper, which lets moisture in and out of the bag quickly. This is why it is very important for pizzerias to stick with one flour supplier and have a custom recipe made for them, with their mixer and oven, in their pizzeria. Of course the very best pizzaiolos adjust their hydration by feel with eatch new batch of flour that they receive.