Over the last year or so I have gone from 58% hydration + 1.5% oil (with All Trumps) to 64% hydration + 0% oil, I think (with Superlative flour) and back down to 56% hydration + 1.5% oil (with Superlative). I have found that the lower hydration dough makes better pizzas, which are infinitely more like every pizza I've ever eaten in New York.
Thanks to the lower hydration dough I used a few days ago, I now realize I've been pretty much in the dark for the last year with NY style. 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. Rather, it creates pizza bread, which is not as good as pizza pizza.