I have done it on occasion, but usually by accident. There is a practical limit to the hydration levels you can use for a pizza dough because you have to be able to handle and shape the dough. Too much water and you can't handle the dough without running into all kinds of problems--excessive stickiness of the finished dough, excessive extensibility, the dough sticking to the peel or pizza screen, etc. If you could overcome all of these potential problems, then I suspect that, all other things being equal, the finished crust would be very light and airy. To the extent that pftaylor was able to overcome these obstacles (assuming that his hydration percent was really around 70 percent), then I would guess that his pizza crust was indeed light and airy. I believe also that Jeff indicated in one of his postings that his Patsy dough clone is high in hydration (although I don't recall that he specified a percent).
A hydration range of 65-70 percent is usually reserved for doughs like focaccia dough. A range of 70-80 percent is usually reserved for breads like ciabatta breads. In both cases, the handling of the dough by hand is problematic. In fact, with ciabatta dough, as well as other high-hydration doughs (such as some rustic bread doughs), the handling is intentionally minimized and dough scrapers are usually used to turn the dough to accomplish a good part of the kneading. You wouldn't be able to do it solely by hand because the dough would be too wet and stick to your fingers all over the place (and you likely would deflate the dough). But the finished bread will be full of large, irregular-shaped holes.