John, I've been curious about trying eggs in my crust to see if it adds any additional crunch as Bruno says it does. Did you notice or do you remember if this crust was any crustier or crunchier than a typical dough without the egg?
By looking at the recipe and video alone, I would have to agree with you on the salt and hydration levels. Even with the hydration level so low, did you notice the crumb to be dry at all? It certainly doesn't look dry in your pictures. I wonder if the egg would add an additional level of crumb softening effect as well.
Also do you remember what flour you used here? Was it KABF?
I can't say for certain if the eggs added any additional crunch, as I've had many pizzas that were as crunchy without using eggs. It's hard sometimes to figure just what element of the dough or the process does what!!! I do use eggs in my hoagie rolls that I make from a Reinhart recipe...and I love everything about the roll, but all I can tell you is the roll is good and there are eggs in it...I'm sorry, that's all I can tell you.
Don't let the hydration levels fool you as far as moistness goes. We make pizza with a 36 to 38% hydration rate, and they are anything but dry, if done right.
I believe I used an ADM high gluten flour for this recipe, I should have been more specific.
You know, I see recipes such as this one, and I wonder if it is simply a try to be a little different than anyone else...obviously, the info is out there that he uses eggs, but how many others are flocking to add eggs to their recipes. Just a thought, but you know, I tried the recipe exactly once, so a whole lot more experimenting with this might yield different thoughts.