I agree with Villa Roma regarding high hydration for airy oven spring (and long fermentation for flavor), but high heat is also essential in my experience. I did a 77% or so hydration early on in my ever expanding pizza learning curve, after discovering Jeff Versano's site, and boy, it was wet! I could hardly get it into the oven and onto the stone, and in fact the first pie of that batch did stick to the peel and stubbornly sent the toppings off alone to break in my new at the time Fibrament stone--loads of lovely smoke with burning sauce and cheese (it made me purchase a Superpeel). At that time I was baking at 600F stone and 550F oven, and at these temps the oven spring was not good at all, despite the high hydration.
Today, I followed Villa Roma's lead, and just finished a batch of dough with KASL at 75% hydration, with the Patsy's preferment (8% of flour), and it is WET--like Villa Roma said, hard to handle and it needed at least twice the bench flour that even a 68% hydration has used around here, and this was just to knead once or twice and form into balls. It's in the fridge now, for 2-3 days, and will probably need around 4-6 hours of a warm room-temp rise before baking--we'll see, my experience with preferments and pizza doughs isn't lengthy, though I have noticed that wild yeasts take much longer to rise and activate than commercial IDY yeast...
I'm confident working with such high hydrations now, thanks to the Superpeel. I've used it for very wet focaccia breads, and it's beyond great--you can let the dough do it's second after shaping rise right on the peel, on the floured cloth belt, and then getting it onto a stone in the oven is nothing more than a simple swipe of the Superpeel's conveyor belt.
It would indeed be interesting to know what sort of hydration that Chris Bianco uses. I've heard around here that he uses Giusto's flours, which I've also seen posted are as finicky and difficult with high hydrations as Caputo is...?
