I guress we are pushing the edge of the envelope here. I have been able to get that high hydration and still have the dough ball hold together to throwing -- but it's right on the edge.
You can try letting the dough sit for 5-10 minutes after everything is mixed, before you start kneading. It let's the dough hydrate.
You might want to cut back on the water -- but only a little. A previous version of the recipe called for 1 1/2, plus 2 tblspoons of water, but I thought there was room for a sckosh more water. But definitely the dough ball should form a ball, and not be a puddle.
Now that I have a scale, I am going to experiment with percentages, which will be more accurate. I did a 64-65% hydration earlier, and it held together nicely.
Fun, fun.
James