Ha ha.. that's funny.. before I received your reply, yesterday, I gave it a go on my own.. I originally tried the 95% water (with 55% Whole Foods Organic Whole Wheat & 45% Organic Spelt), .1% IDY (.7 grams for the entire batch), and 2.5% salt. I sized each boule at roughly 350 grams this time around.. The mix was more like a Poolish than a dough and I opted to used it for that.. I fermented this mix overnight. The original plan was 4 pizzas at those %'s, but I up mixed to an 85% hydration and added another pizza in the process.. I shaped all my boules at this time (about 4 hours prior to baking/room temp 76-77F).. no additional yeast, just a bit more flour, water, and salt to get to 85% hydration. This proved a bit more manageable, but still required being VERY gentle and quick.. I had to use LOTS of bench flour and be quick about loading toppings while on the peal.. Always do a shake test of the peal as each topping was adding to ensure it wasn't sticking.. As it turned out, I didn't have any major mishaps and we had a thoroughly enjoyable evening with the resulting pizzas. The high hydration mix is the ticket as you've clearly demonstrated!
In addition to my comments above... I didn't use any Ascorbic acid either.. I'd read that Villa Roma abandoned that some time back anyway.. From my perspective, I'm coming from a higher heat wood fired oven situation as well. In fact, prior to getting on this health kick recently with the WW flour, I'd be using Caputo 00 Pizzeria flour which is reknowned for working best in higher temps 750-850... At those temps, no conditioners like olive oil or sugar are necessary.. they're used more in home ovens at lower temps to assist with browning and so on.. What I will say is, I'd start off at the lower end of the spectrum.. 650-700 before attempting to go higher.. I fired my oven early yesterday and then put the door on till I was about ready to bake, I then threw another log on about 15 mins prior to kind of bring it back up a bit.. I think the thing to be careful with is scorching the bottom of your pizza.. I think the bran and other stuff that's not in a white flour has a higher tendency to burn... The other thing I'd say, besides being careful with the high hydration and loading with toppings/sticking to peel, is, once cooked the WW dough seems to stand up better to a heavier topping load than I typically experience with 00 or AP flour. It's still very soft and airy coming out but when you hold your slice, it doesn't wanna flop and drop everything as easily.. which is nice...
Anywho.. here's some pics from yesterday... a chicken pesto/smoked mozz... :-)