I have posted below three Lehmann NY style dough recipes--for the 12-inch, 14-inch and 16-inch sizes. For purposes of the recipes, I chose a combination of low-yeast (0.25% IDY), high hydration (63%), and a thickness factor of 0.105, which is a bit higher than the standard 0.10 thickness factor for the NY style but one I frequently use myself. If you'd prefer to use the 0.10 thickness factor, I suggest that you go to Reply #107 of the Lehmann thread, at http://www.pizzamaking.com/forum/index.php/topic,576.100.html
, where fellow member Crusty created a matrix that can be used for the 0.10 thickness with different possible hydration percents.
You might want to test out one of the recipes posted below at your altitude and see what results you get and take notes of your observations, should it become necessary to make adjustments to the recipe for future use. From what I have read at this forum from other members who live at high altitudes (notably Canadave), not all of them experience problems with the recipes posted at this forum, so it is possible that the recipes you choose to try may work out fine without modification to adjust for altitude. Lehmann recipe for one 12-inch pizza
Flour (100%), KASL high-gluten, 7.15 oz. (1 1/2 c. plus 2 T.)
Water (63%), 4.50 oz. (between 1/2 c. and 5/8 c.)
Salt (1.75%), 0.13 oz. (a bit over 5/8 t.)
Oil (1%), 0.07 oz. (a bit less than 1/2 t.)
IDY (0.25%), 0.02 oz. (1/6 t., or about 7 pinches between the thumb and forefinger)
Total dough ball weight = 11.87 oz.
Thickness factor (TF) = 0.105Lehmann recipe for one 14-inch pizza
Flour (100%), KASL high-gluten, 9.73 oz. (a bit less than 2 1/4 c.)
Water (63%), 6.13 oz. (3/4 c.)
Salt (1.75%), 0.17 oz. (7/8 t.)
Oil (1%), 0.10 oz. (a bit less than 5/8 t.)
IDY (0.25%), 0.02 oz. (a bit less than 1/4 t.)
Total dough ball weight = 16.16 oz.
Thickness factor (TF) = 0.105Lehmann recipe for one 16-inch pizza
Flour (100%), King Arthur high-gluten, 12.65 oz. (2 3/4 plus 3 T.)
Water (63%), 7.95 oz., (1 c.)
Salt (1.75%), 0.20 oz., (a bit over 1 t.)
Oil (1%), 0.13 oz., (a bit over 3/4 t.)
IDY (0.25%), 0.03 oz., (about 1/3 t.)
Total dough ball weight: 21.10 oz.
Thickness factor (TF) = 0.105
Good luck and please keep us posted.