Kelly & Peter. I am aware that Bill has been making pizza with a 70% hydration using Caputo 00 and a tartine method with reported good results. He posted several of his efforts at the Tartine pizza thread here.
Reply #57, #121, #141.http://www.pizzamaking.com/forum/index.php/topic,12122.40.html
John (Dellavechia) also posted a 70% 00 caputo pie in reply #102 of the same thread.
I myself have recently made a 68% 00 caputo pizzeria pie with good results. Picture below...
Similar to Bill & John's protocol, I used a modified Tartine method involving stretch and folds. As I have posted before, there are likely many different techniques that one can use to develop the gluten as long as he/she knows what to look for in the dough at different stages and knows how to balance the dough out.
After giving some thought to my own questions, the only limiting factor I can think of is the short bake times of the NP style. At some point, the bake time would be too short to bake out sufficient moisture and the rim/pie can be raw or have spots of unbaked dough. This is likely the complaint that some Americans have when eating some NP pizza. This would be considered a BIG fault in my eyes. If the pizza is raw or even partially raw, then the hydration is too high. Either lower the hydration, stretch the pie out thinner, or bake the pizza out a little longer. To me (and IMHO) this shows the lack of knowledge on the part of the pizzaiolo. A (partially) raw pizza is inexcusable.
One of the challenges I have seen in working with a really high hydration and a relatively weak flour is that it becomes increasingly harder to develop the gluten. It is the equivalent of adding a bunch of oil into a NY style dough. To compensate for such a high hydration, if using a mixer, one would have to increase the kneading time, use rest periods, and/or perhaps do some stretch and folds to build sufficient strength into the dough. The problem with using a mixer in this scenario is that it becomes increasingly easy to overdevelop the gluten. The faster the mixer, the smaller the margin for error.
So what happens when you over develop the gluten. What I have seen is that in a normally hydrated dough, you get a chewy crumb. Or more chewy than it needs to be. In a highly hydrated dough that is baked in under 1.5m? NOTHING. The quick bake time will actually mask any faults in the dough. The crust remains wet/moist even after the quick bake that it never shows it's true character. A look at the crumb will reveal this, but on the teeth, many customers will never know.
This is the same reason that so many claim that you can't or shouldn't bake NP style pies at lower temps. The reason given is that it gives a tough crumb. BUT have you guys ever considered why the crumb is tough when baking at lower temps and for a longer time? I believe it's because the gluten is overdeveloped and the longer bake time has revealed the true character of the dough.
Don't believe me? How is it that I can make a loaf of bread with 00 flour and bake it at 500F for 40-45m and get a soft crumb? Not tough, not chewy even after the loaf has cooled. If anyone hasn't made bread with 00 flour using the Tartine method, and wish to have a challenge and learn something new about dough, then you should. If you underdevelop the gluten, then you will get a dense bready crumb. If you develop the gluten properly, then you will get an open soft crumb that remains so after the bread has cooled. If you overdevelop the gluten (depending on if you hand mix or use a mixer - and I have done both), you can get either a open or tight celled crumb respectively and a slightly tough crumb as the bread cools.
So if the gluten is not overworked or overdeveloped, you can actually cook a NP pizza at lower temps for a longer period b/t 3-4m without getting a tough crumb. I know this b/c I have done it many times with and without blending flours.
I would be interested to know if Omid's crumbs are tough or not considering he bakes in the home oven between 2.5m - 3m. If he is developing the dough properly, which I suspect he is, his crumb should be soft and moist.