new2dough,
Out of curiosity, and on the assumption that all of the ingredients in the Bruno's recipe are given by weights (other than the water), I did some calculations and used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html to convert the recipe to baker's percent format. This is what I got:
Pillsbury Potentate HighGluten Flour (100%): Water (50.0724%): CY (0.25%): Salt (1.25%): Pomace Olive Oil (3%): Sugar (1.25%): Eggs, six large (1.32275%): Total (157.14515%):
 22680 g  800 oz  50 lbs 11356.42 g  400.58 oz  25.04 lbs 56.7 g  2 oz  0.12 lbs  283.5 g  10 oz  0.62 lbs  16.93 tbsp  1.06 cups 680.4 g  24 oz  1.5 lbs  50.4 tbsp  3.15 cups 283.5 g  10 oz  0.62 lbs  23.7 tbsp  1.48 cups 300 g  10.58 oz  0.66 lbs  19.75 tbsp  1.23 cups 35640.51 g  1257.16 oz  78.57 lbs  TF = N/A

Note: A dough ball for a 16" pizza is 20 ounces, yielding a thickness factor of 0.09947.
In reviewing the above dough formulation, there are a few things to keep in mind. First, 3% oil also has a "wetting" effect on the dough. Second, the eggs comprise about 75.8% water and about 10% fat and some lecithin that is sometimes used in baking as a fat substitute (
http://nutritiondata.self.com/facts/dairyandeggproducts/111/2). Because only six eggs are used, which represents a small percent of the formula flour, it won't materially alter the formula hydration but, with the oil/fat, you are perhaps talking about an "effective" hydration of around 54.2%.
You are correct that there are dough recipes around with fairly low hydration. A good example of this is the "Old Faithful" dough recipe that Big Dave Ostrander, a former pizza operator and now a pizza industry consultant, used when he had his pizzeria. You can see the formula that he used at
http://www.pizzamaking.com/forum/index.php/topic,660.msg5976.html#msg5976. If you scan through that thread, you will find at least another version of that recipe with similarly low hydration, even when one takes the oil into account. But, low hydration doughs such as Bruno's and Big Dave's are not very common, especially for the NY style and especially using a highgluten flour.
Peter