From what I have seen the typical hydration used in 99% of the pizzerias around the country is between 55 and 62% hydration (excluding thin and crispy/cracker doughs which are lower). People on this forum are really pushing the limits lately going up to 70% hydration doughs and higher. This ultra high hydration dough can make an amazing crust that I love....not knocking it here, just saying its not typical at all. Like Marc said, no mixer is going to be able to easily and cleanly deal with hydrations that high, except maybe spiral mixers, but even then you still have to play games. If you want to use a mixer for these super hydrated doughs (70% on up) your best bet is usually to do a "double hydration" technique. Using this method the dough is first mixed with just enough water to bring it into the range where a conventional mixer can deal with it (60-65%). After the gluten has been sufficiently developed, the remaining water is added and mixing is continued just until all the water is incorporated. Having said this, I make 72% hydrated doughs in my Bosch all the time without doing a double hydration, but my batch sizes are large, and I am often mixing for 12 minutes or more, combined with stretch and folds after it comes out of the mixer.
When I posted on this forum that I thought the Bosch produced a better end product than the DLX mixer, I was basing these comments on pizza made with the typical hydration levels used for pizza in this country. Once you get up to 70% and higher, people might prefer the DLX, as it very easily handles these super wet doughs. If you know you want to make only ultra high hydration pizza and bread dough than I think the DLX is probably your best bet. If you want to go for a more typical pizza dough most of the time, and don't mind doing the double hydration method when you want really wet doughs, I still feel strongly that the Bosch is the mixer to get. If you want to go below 60% there is no contest because the DLX can't even do it.
Finally, I mentioned this a number of times when I first started touting the virtues of the Bosch on this forum, but I just want to emphasize again..... When working with the Bosch mixer its VERY important that you give the dough a 20 minute rest right after the ingredients have had an initial quick mix....just enough to incorporate the liquid into the dry ingredients. If you don't do this the ingredients will just spin around the bowl and they will not mix properly.
Good luck everyone, and I hope I didn't steer anyone off course by recommending the Bosch!