I may go as high as 58% again someday, but I will never go higher than that because it simply does not create pizza that resembles pizza I've eaten in New York or New Jersey.
With all due respect, Ryan, you should be striving for way better pizza than what you had on your trek through this area. NY area pizza is, presently, lower hydration, because it's easier to work with, but it's also presently really bad.
Once you start going below a flour's rated absorption value, the flour particles have to fight for access to the water, and only partially hydrate. Insufficiently hydrated flour won't develop gluten properly, and you end up with a denser crumb. Combine that with a typical NY pizzeria owner's lack of understanding of how fermentation works and you get very flat dense pizza.
If you truly loved the pizza you had when you were in NY, then, sure, do what you're doing. But pizza can be a thousand times better than what's sold in this area when some additional oven spring is involved.
NY style pizza, at it's best, has, imo, a very small, yet pronounced rim, and a non rim area that's both very thin and uniform (no bowling). In order to achieve a small enough rim, I find pressing out about a 1/4" rim during the stretch is necessary. In order to avoid bowling, edge stretching must be performed. I spend a great deal of time posting videos showing how edge stretching is done, but it's very rare that I see any home bakers edge stretch properly.
If you press out a 1/4" rim, and you're working with a properly fermented, properly hydrated dough baked for 4-5 minutes, you will see a pretty dramatic oven spring, and, while the rim won't be huge, it will be normal, according to this area's standards, and it will have a discernible puffy crumb.