Scott, welcome to the forum.
I'm curious, have you been to DeLorenzo's? If you have, how does it compare to Longhitano's?
The best resource for NY style at higher elevations is member Jackie Tran (Chau). He's in Albuquerque (5K feet). Take a look at some of his posts. If I recall correctly, he recommends around a 4% increase in water for areas with higher elevation on a typical NY style dough. If you're using high gluten bromated flour, that would put you in the 67-70% hydration realm. One thing to bear in mind when reading his posts is that he (and I) tend to prefer a faster baked NY style- 5ish minutes. With the right flour and correct amount of water, you can get a crispy thin crust pizza with beautiful oven spring in 5. The reason I bring up DeLorenzo's is that if Longhitano's is similar, it could be a longer bake- 8 maybe 9 minutes.
Don covered the water aspect well. Hard water, to a point, can be beneficial to pizza, although I think most members of this forum and most knowledgeable professionals will tell you that water doesn't matter much. For me, the only major potential concern with water is chlorine level. If it's heavily chlorinated, then you should probably be seeking out either bottled water or reverse osmosis.
If you have commercial aspirations, then you should seriously consider seeking out a professional grade flour. On the plus side, unlike your neighbors to the West, you should be far enough East to be able to use the same superior bromated flour that Longhitano's is using.
Another big plus is that, at elevation, you're able to achieve oven spring that members at lower elevation can occasionally struggle with. From that perspective, you might be able to put out something superior to Longhitano's.
Before you buy an oven, please talk to us. Most Blodgett's and Baker's Pride should be able to 8+ minute bakes, but if Longhitano's end up being shorter, or, if you aspire towards a shorter bake time for another reason, then you have to choose your oven a bit more carefully.
