Do yourself a favor. Pay attention to dough condition more so than the actual hydration %. Hydration values can vary widely depending on protein content, bake times, fermentation times, individual preference, environmental factors like humidity, age of flour, excess use of bench flour, use of starters, etc.
For example, for my particular circumstances and preferences, I would typically not go any less than 70% hydration for a HG flour. But that works for me.
Trust your instincts, NY pizza dough shouldn't be hard.