Actually, I have found 62% hydration to be a pretty good number for just about all pizza flours, from 00 all the way up to high-gluten. The "feel" of the finished dough will, of course, be different for the different flours. I also found 62% hydration to be a good number when using the Caputo 00 with a natural preferment. When using very high oven temperatures, you can perhaps go higher but I am not sure whether that is really necessary. It may also complicate handling of the dough because it will be quite wet (if you are using a standard home mixer).