I am getting a bit confused with the transition of the discussion from Neapolitan to Mozza to Lehmann and Reinhart and now to the JerryMac recipe. So, I will limit my comments to the JerryMac recipe.
By my estimation, JerryMac's recipe calls for about 68% hydration. However, perhaps more important than that, especially in the context of using a deck type baking surface at high oven temperatures, is that the recipe also calls for around 5% honey or malt syrup. That amount of honey or malt syrup, or an equivalent amount of table sugar, can produce a significant degree of crust coloration that requires pulling the pizza from the oven before the crust has had a chance to dry out enough to have a crispy bottom. One of our members, sourdough girl, who is one of the biggest fans of the JerryMac recipe, says that when she uses JerryMac's dough with her high-temperature 2Stone unit she omits the honey/malt syrup from the dough formulation. Unless something like that is done, you will have to use a lower oven temperature and a longer bake time to drive off enough moisture from the dough to dry out the crust enough to get a crispy bottom. Ideally, you still want to have a fairly high hydration since that is conducive, somewhat counterintuitively, to achieving a crispy crust. This is a matter that is frequently discussed by Tom Lehmann, as you will note in his PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?p=45476#45476
. However, as Tom points out, the hydration has to be "within reason" to achieve a crispier crust. Whether 72% hydration in a 600 degree F oven is within reason is something that you may have to conduct some tests to answer, along with possibly omitting the honey/malt syrup from the JerryMac recipe. I hope you will let us know if you find the answer.