I made two pizza dough balls using poolish. The first one had 65% hydration, and the second one hd 70% hydration. The higher hydration dough was stretchier and a bit easier to shape. The crust from the higher hydration was a little more airy and had a larger rim. Also, the rim on the higher hydration dough was darker brown in color.

Recipes:

65% HYDRATION:
Poolish:
Ingredients:
30 ml water
30 g flour
0.35 g instant yeast
1 g sugar

Mix to batter. Rest 1 hour at room temp, then 16-24 hours in fridge

Dough:
70 ml water
123 g flour
4.3 g table salt
2 g olive oil

Add poolish to water (ideally let poolish rise to room temp.), mix. Add 1/2 flour, oil, salt, rest of flour, mix, knead, rest for 1 hr, make dough balls. Rest about 2 hrs at room temp, bake.

70% HYDRATION:
Poolish:
Ingredients:
30 ml water
30 g flour
0.35 g instant yeast
1 g sugar

Mix to batter. Rest 1 hour at room temp, then 16-24 hours in fridge

Dough:
77 ml water
123 g flour
4.3 g table salt
2 g olive oil

Add poolish to water (ideally let poolish rise to room temp.), mix. Add 1/2 flour, oil, salt, rest of flour, mix, knead, rest for 1 hr, make dough balls. Rest about 2 hrs at room temp, bake.