For your information, this morning I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to run several scenarios for a dough formulation based on the hydration test you conducted. Your test indicated that the water content of the De Lorenzo/Sloan dough, including the moisture in the flour (rated at 14%) and the water used to make the dough, was 37%. The iterations I ran using the expanded dough calculating tool suggested that the hydration of the De Lorenzo/Sloan dough would be in the 40+% range. It could be higher if a lot of oil were used, but at this point it sounds like they may be using little or no oil to make their dough. My iterations also assumed typical values for yeast and salt, but their quantities, when used in their normal ranges in pizza dough, have little effect on the hydration numbers.
It is important to keep in mind that hydration bake test results alone do not offer much help. Usually, you need to know what ingredients are used to make the dough. For example, you might recall that when we worked on reverse engineering and cloning the Mellow Mushroom dough, we knew all of the ingredients up front. With the hydration bake tests results in hand for the sample of the MM dough you tested, that made it much easier to come up with a formulation that had the water content that was the same as your results indicated.
I find it hard to believe that De Lorenzo/Sloan is using a hydration value in the 40+% range. If that number is correct, then I would have to completely rethink what they might be doing, possibly including bake temperatures and times, about which I know very little. I have avoided thinking about what they may be doing since our focus has been on what De Lorenzo/Robbinsville is doing and trying to reverse engineer and clone their dough. There hasn't been a big demand to reverse engineer and clone the De Lorenzo/Sloan dough, at least not on this forum, and apparently for good reason as best I can tell.
I look forward to the results of your repeat hydration bake test. Even then, without knowing precisely what ingredients De Lorenzo/Sloan is using to make its dough, the answers may not help us a great deal with the De Lorenzo/Robbinsville clone dough formlation. The best I can hope for is to confirm what I think De Lorenzo/Robbinsville is doing.