Kevin,
With the oven you have, I would personally use only the preferment, without the commercial yeast, with the objective being to try to replicate the authentic Neapolitan style. You can always decide later to add commercial yeast if you are not satisfied with the results.
What I think is more important at the moment is to develop a strategy for what you want to do and try to execute on that strategy. By that, I mean determine whether you want to make a classic, authentic Neapolitan style dough based only on a room temperature fermentation, or a modification of same, using either a retarded (refrigerated) dough or a combination of both a room-temperature fermentation and cold fermentation. The classic Neapolitan approach is to use only room-temperature fermentation, typically at between 64.4-68 degrees F. That is the approach basically advocated by Marco, who comes from Naples and is an expert on Neapolitan pizzas. Places like A16 in San Francisco use a retarded dough. My recollection is that Bill/SFNM uses a combination of room-temperature fermentation and cold fermentation, often for reasons of personal scheduling and convenience. There is no reason why you can't try all of these approaches, but I think it might be better to select one approach at a time until you understand all the competing considerations.
The three other factors I think you should address in advance are the hydration level, the amount of preferment to use, and the amount of salt to use. Together with the room temperature you use for fermentation purposes, these factors will govern the outcome of your dough and pizzas. Since you have a high-temperature oven, I would recommend using a hydration of around 60%, just as you specified in your original formulation at the opening post in this thread. If you use 1000 grams of Caputo 00 flour, the amount of water you would use comes to 600 ml of water, or 600 grams (a bit over 21 ounces). A dough at the 60% level will be a very wet dough (for a 00 flour) and difficult to handle, but if you can manage that, you should get a very good pizza out of it. The dough at that hydration level will also ferment faster than if you use a lower hydration simply because a high hydration dough ferments faster than a lower hydration dough.
For the preferment, you might want to use up to 5% by weight of water (not flour). Alternatively, if you'd like, you can use up to 20% by weight of flour. However, that might be more leavening than you want, especially if you plan to ferment the dough at room temperature for a prolonged period of time, say, above 12 hours. All other things being equal, the less preferment, the longer your dough will ferment at room temperature and vice versa. It's not much different than commercial yeast in that respect. Once you establish how long you want the dough to ferment, which is often governed by personal scheduling considerations, then you select the amount of preferment to use to fit within that "window". Ideally, you want the window to be long enough to let the enzymes do their job and produce a dough that will have the fermentation byproducts (acids, esters, etc.) that are responsible for the great flavors that are possible using a natural preferment.
For the salt, I would use anywhere from 2.3-2.75%, and maybe even a bit higher. Salt levels can be used to control, or regulate, the rate and degree of fermentation. But it should be done in concert with the other factors, especially the amount of preferment and the room temperature you use for fermentation purposes. For your original formulation, the salt can be up to 28 grams or so (at 2.75%).
So, to summarize, the factors that will govern the outcome of your 00 doughs/pizzas are 1) the hydration level, 2) the amount of preferment (either as a percent of water or flour), 3) the amount of salt, 4) the temperature during fermentation, and 5) oven temperature and management. It is the balance between these factors that you want to master and learn to control to increase the likelihood of producing consistently good results. If you can do this, you will become a true pizzaiolo.
Peter
