The questions you pose are not particularly easy to answer in a way that will be completely satisfying and make your dough making life a lot easier. Recently, fellow member scott r asked similar questions, and I tried to answer them at Reply #3 at http://www.pizzamaking.com/forum/index.php/topic,1299.0.html
. You might find it helpful to read that reply, as well as scott's post, to keep the questions and answers in context. But, basically the answer to how long you should let a dough rise is determined by the temperature of the dough (which is affected by room temperature, water temperature and machine friction temperature) and the type, amount and leavening strength of the yeast used (e.g., commercial vs. natural preferment). The amount of salt used and the hydration levels used will also have an effect, although not quite as pronounced as the other factors.
In my experiments with the Caputo 00 flour, a natural preferment, high hydration, and long room temperature rises, I used very small amounts of preferment (as little as 1/2 t.) and was able to get over 30 hours at room temperature before using. I used the preferment in a range of 1-5% by weight of water. The dough hardly rose at all, so I relied on time more than anything else to know when the dough might be ready. In your situation, you will have to do the same thing and experiment to find what the outer limits of your dough are. I'm a bit hesitant to tell you to go and read the posts at the Caputo 00 and Caputo 00 Biga thread, but that is where I described the experiments I conducted with the Caputo 00 flour and preferments and the results I achieved. Much of what I discussed there seems pertinent to what you are doing with your 00 doughs.
As for your questions on kneading, I tend to look more at the condition of the dough to know when it has been kneaded enough. I try not to use the higher machine speeds but rather do almost all the kneading at stir and 1 speeds, even if it takes a bit longer to get to the dough condition I am looking for. I have also found that I can get pretty high hydration levels by gradually adding the flour to the water, letting the dough rest a bit from time to time to hydrate better, and continue to add water until the dough can no longer take on any more water. I have done this with 00 flour also. The dough at that point can be pretty wet, but this is the condition that our Neapolitan expert and fellow member pizzanapoletana (Marco) tries to achieve when he makes his doughs (he also has a wood-fired oven). The ideal room temperature for fermentation/ripening purposes according to Marco is around 65 degrees F. Since it's hard for me to get that temperature in Texas when it is warm, I tend to temperature adjust the water (lower it) to slow down the fermentation rate.
BTW, you might be interested in knowing that Molino Caputo, the miller of the Caputo 00 flour, also recommends long knead times (close to a total of 30 minutes) for the Caputo doughs. This continues to puzzle me. Maybe Marco can enlighten us on this aspect of the kneading process.