I would say that the main reason for using a high hydration value is to achieve a more open crumb structure. A secondary, but still important, reason is that the dough will ferment faster (all else being equal). Neapolitan pizza makers routinely adjust the hydration of their ambient temperature fermented doughs to compensate for seasonal variations. However, they do this by adjusting the amount of flour, not the water, because the amount of water is fixed. The Neapolitan pizzaioli also use yeast quantity and salt quantity to compensate for seasonal variations. You might not need to do these sorts of things where you are in Colombia.
In your quoted paragraph, I would delete the word "air". The bubbles might include some air, and also carbon dioxide, but the principal driver of the oven spring is water in the dough being converted to steam under the influence of the high oven temperature. The gases in the dough will also expand during baking and contribute to oven spring.