Thanks for the PMQ link about the use of eggs. I found it informative and useful in how I may look at any further tests with eggs.
I found all the doughs very easy to handle due mostly, I should think, to the relatively high percentage of yeast and the resultant degree of fermentation. As you may expect, the 63% hy. dough was the most extensible of the three. Further, that dough expanded about twice as much as the others, due in part, I'm sure, to the fact that these dough were stacked three deep in an igloo cooler with ice in the bottom, for about five hours at market, with the 63% dough being farthest from the ice.
As for the not so even browning on the bottoms, these pizzas are hard to bake sometimes, because when they start to cook, steam builds up under the dough and lifts the pie from the pan, probably because the pie is sauced and cheesed to the side of the pan, creating a seal by which the steam cannot escape. I once had a pie get away from me to the point that it was shaped like a hemisphere in the pan when I finally checked on it! That pie, needless to say, was Not one of my better ones. That aside, of the three pies baked on Tuesday, I much preferred the bottom browning of the 63% dough.
In the future, I may conduct more experiments using a greater % of both eggs and milk, adjusting the amount of water accordingly, of course.