Jamie, thanks for answering the questions and posting the pics. It's slow going, but I think we are beginning to figure some things out.
First off, it's really hard to tell from the photo, but it looks a lot like your stone hearths are made from marble. Marble has very little resistance to thermal shock, and, in oven settings, can be dangerous. If it is marble, DO NOT bake with it. If you're having trouble identifying it, remove a stone from the oven and take a close up photo.
I've never seen a deck oven produce a Neapolitan pizza. I've seen plenty of deck ovens with specs that, in theory, could produce Neapolitan, but either the specs are not quite truthful or the balance of heat is off. You're going to find different opinions on this, but, imo, there's nothing worse than Neapolitan pizza that's bake for 2-4 minutes. If you've got an oven that's specifically engineered for 4 minute NY bakes, that's what you should be using it for. You should embrace NY style completely and use sugar and oil in your recipe.
The elevation is an important factor. We have a couple prominent members baking at higher elevations. If I can recall correctly, member Jackie Tran (Chau) is at a similar elevation to you and felt that about a 4% increase in hydration was necessary to compensate for elevation. So, roughly speaking, you've got my recommended 5% bump for the dry flour and 4% for elevation. That should still only put you in the 69% realm.
The reason I bring this up is that the yellow is a classic sign of excess bench flour (as has been discussed). What hasn't been discussed, though, is that, as you increase the hydration, you also have to increase the bench flour to make it manageable. Out of every possible culprit, I'm reasonably certain the yellowing is coming from excess bench flour, which is caused by too much water in the dough. 77% is just overkill. There's not a Neapolitan or NY style pizzeria working anywhere near that. As I said before, dough should be impossible to stir. It should also, on a commercial level be difficult to fold as well. Once you get the hang of the new oven and you want to play around with more extreme hydrations, go for it, but, until then, I highly suggest something more sensible- 66-68%.
If I try to go as low as 64% - its very difficult to get all the flour to mix with the water.
Stop adding the water in stages. Add all the water to the bowl, then oil, then yeast. In another bowl, combine all the dry ingredients. Dry into wet. Mix until well incorporate and knead about 2 minutes. That's it.
The balls stay refridgerated for between 24 to 72 hours.
A dough that's optimized for 24 hours will be overfermented in 72 and a dough that's ready in 72 will be underfermented in 24. You should be making dough that is ready on a single day- a 12h our window, max. Use enough yeast so that the dough just doubles in that time frame.
An infrared thermometer is an essential tool for the deck oven owner. Here's a reasonably priced one that has a range of NY style temps:http://www.dealextreme.com/p/1-2-lcd-digital-infrared-thermometer-orange-black-123695?item=8
If you want something for the clay oven or another wood fired environment, then you'll want to spend the money and get a higher temp model like this:http://www.dealextreme.com/p/gm700-1-5-lcd-non-contact-infrared-thermometer-yellow-black-1-x-9v-104614?item=32
Btw, the clay oven pie looks quite impressive. There's no way that you can use clay in a restaurant setting?