62% is a rough ballpark for most flours.
the lower the water, the tighter and more dense product can be expected, but seems to extend the pre-bake rise by a few hours or days before it explodes a volcano of fermentation gasses up the center. also, the easier it is to handle when overproofed. less chance of 'droop' and sticking to a screen during baking, and on a super thin, or very dense recipe (NY elite .06tf, deep dish, cracker crust) the lower hydration range is just the nature of the recipe. makes a meatier crumb, but IMO not a better crumb.
the higher the water, the greater the tender, crisp crumb, oven spring. also, the harder it is for a 'novice' pizza maker to stretch, handle, and ball the dough. myself, i have worked with a max of 78% hydration on standard NY style dough and had great results, but i have a very condensed pile of pizza skills and knowledge from working at 6 different successful pizza shops in 3 years, not counting on my own boundaries and limits that i strive for (side bar comment but still relevant).
honestly, it almost seems that most people have a hydration ratio they prefer. some like 58%, some like 62%, myself i like to run in a window of 65-72%. i like all of my dough to have an extra 5-10% hydration, it just cooks better in the equipment i use