That's a tough question to answer in a general way because there are a lot of factors in any one case that can affect the outcome of a crust. But if you take a single pizza dough recipe (such as the Lehmann NY style dough recipe) and vary only the hydration level while keeping everything else constant (which is not easy to do in a home setting), the effect of increasing the hydration percent should be to increase the openness and airiness of the crumb. Keep in mind also that different flours can have significantly different absorption ranges. For example, for the KASL it is 63% plus or minus 2%. For the Caputo 00 pizzeria flour, it is 55-57%. With some effort, you can go beyond those ranges but the dough will be more difficult to handle and shape or else the overall character of the dough will change. For example, if you increase the hydration percent to around 65-70% or so, you can make a foccacia with its larger hole structure; going to 70-80% hydration, you can make a ciabatta, with its even more pronounced hole structure.
In any one individual case the outcome can vary depending on such factors as how long and at what speed you knead a dough, how you form and shape it (e.g., by a rolling pin, machine, or by hand shaping and tossing), what size skin you make and its thickness, whether you proof the skin before baking, and how the skin is dressed and baked. In a scenario as broad as this, the hydration percent may not govern the outcome of the finished crust.