I don't recall the 20-24 ounce figure per se
, but the dough recipe on which this thread is based is a home adaptation of the Lehmann NY style dough recipe given at http://www.pmq.com/recipe/view_recipe.php?id=52
. That is a commercial recipe that is characteristic of the NY "street" style. I used a thickness factor of 0.10, which yields a dough weight for a 18" size pizza of roughly 25 ounces (3.14159 x 9 x 9 x 0.10 = 25.45 oz.). Some members have used lower thickness factors to make a pizza that is more characteristic of a thin "elite" NY style, like Patsy's, John's, etc. But, my emphasis was on the street style.
I agree that in a commercial setting a hydration of 65% would be too high. In my work on this thread, I referenced the 65% figure because it is in the range specified by the recipe mentioned above. However, I believe that it was member Evelyne Slomon, who wrote a pizza cookbook (The Pizza Book, Everything There Is to Know About the World's Greatest Pie
), covering the period of the old NYC pizza masters, who specified a hydration of 65%--which apparently was what some of the early NYC pizza masters used. Most pizza operators are likely to use a hydration of around 56-58%, even for a hgh-gluten flour, because it is easier for workers to handle a lower hydration dough than a considerably higher hydration dough.