What's crazy about 65 % ?
That's my usual hydration, and here's one of last nights pies.
I too, use a 65% hydration dough when baking pizzas for myself and my family, and I love the results. But when I have larger parties (20+ people), I drop it to 61%. I think "Crazy" was just a poor choice of wording. There's nothing crazy about 65% or even 70%, which I have personally played around with with very good results. But I think the 65% range is better suited to those of us who bake pies in lower quantities where we can attend to each pie with our full attention. While not "crazy", it's just unrealistic for anyone, professional or not, to deal with stretching, topping and transferring a high-hydration dough to peels and then into a WFO in a commercial environment that demands that 6 to 8(or more) be done almost simultaneously.
EDIT: Extremely delicious looking Marg you got there! I have to wait another two weeks til I fire up my WFO.