Your last post raised some interesting questions:
1. what are the specific tricks and techniques for dealing with hydration above 85%?
2. what is the maximum level of hydration for a given type of flour, bake time and temp above which the crumb of the pie will be too moist?
Bobino, the dough that I made that was ~85% hydration was made with AP flour. No doubt, if I use HG flour I could push it towards 90% and perhaps beyond and still have the dough somewhat "manageable".
Here's a sample recipe I would use to make a 90%+ hydrated pizza dough.
flour 100% (HG bromated flour)
I would dissolve the salt into the water, and sift in about 75% of the flour. Mix well into a batter like consistency and allow for 2-3 hour autolyse for gluten developement. After a long rest period I would use the french method of kneading (Richard Bertinet) and bang the dough out. I would knead the dough in this fashion until I felt like there is sufficient gluten developed into the dough. I'm guessing this would take about 12-15m. During this time I would add as little of the remain 25% of the flour as possible. Using this method (my old method of preparing pizza dough) I would inevitably not use up all of the alotted flour and have some remaining. I would allow the dough to rest 5-10m and then incorporate multiple folds by hand into the dough for strength. I would rest the dough again and repeat this cycle as necessary. I assure you, making a 90%+ hydrated dough would be easy for me, but the resulting crust is likely something you wouldn't want to eat.
Your 2nd question is a tough one to answer. I can't provide numerical values that would hold true in every kitchen let alone my own b/c there are too many variables involved aside from just the strength of the flour. If a dough is highly hydrated, the way to cure that dough and avoid a too moist of a crumb would be to lower the temp and increase the bake time. So long as the crust held up and didn't burn, you can bake a bread as long as you needed to inorder to dry out the crumb.
In talking about pizza we have to consider the sauce and cheese involved. At some point during a prolonged bake, the cheese would oil off and then dry out creating a less than ideal texture. So for pizza, there is a limit to how long we can bake the pizza or crust and still get a semi-edible pizza. If the hydration of the dough doesn't allow for the crumb to be sufficiently dry during an ideal bake time, then you would have a crumb that is considered too wet.
I can't say what a maximum level of hydration would be for others, but for me it would be something similar to this.
00 flour 68%
HG > 77%
Above these values and I have to bake pies greater than 6-7m which I don't find ideal. Ideally, I like to bake my pizzas around the 4-5m range, but YMMV. Here is the 85% hydrated AP pie I made that actually produced a decent eating pie. I would think this situation would be rare for me.
The 3rd pie in post #20 is the AP floured pie with a HR of ~85%.http://www.pizzamaking.com/forum/index.php/topic,11015.20.html