Jerry
If you are happy with your bread at 59/60% hydration then thats fine.At 65% hydration the dough is very sticky and needs to floured well before lifting with a pizza peel,believe me i have had many stuck pizza's on the worktop before!If they stick they become a calzone!
Yes the hydration is important because the bread is moister just like naan bread,but if you are cooking it in a concentional oven for a lot longer then it maybe too much with the topping and the pizza base in the middle will be soggy,espcially if its in a pizza pan.
If your bread when cut holds the topping without sagging then thats fine.
I always remind myself that pizza is a food for sharing and when i have guests or family get togethers i make loads of bread and let people make their own,i think this is more special than the food itself as i love to see people enjoying themselves and seeing what the pizzas come out like!
In question to my oven it is a Lincat PO49X they are about ?500 new or maybe keep your eye out for a good used one on ebay
Hope this all helps and happy cooking!
Pizzaman