Carlos, here is pretty much how I do everything that I do: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html
A couple initial comments:
- I live at 21 ft and hot humid weather though it will be a little cooler for the next couple months. I have never tried to make pizza at a high elevation. I don't know what changes are necessary. Chau could tell you a lot more about that than I. I suspect that given the lower pressure, you will get more rise. Perhaps you need a little stronger dough to keep the crumb from pulling apart too much. That's just a guess though.
- You don't need 00. In fact, it will probably be a handicap. It does not brown well at lower temperatures. If you think you have trouble getting the top to brown now, wait until you try Caputo. Before I got a WFO, this is how I baked pizza in my BBQ: http://www.pizzamaking.com/forum/index.php/topic,9614.0.html
I always used AP. 00 did not give good results.
- There are some Kettle pizza threads at pizzamaking.com that discuss some relatively simple mods. If you have not read them, you should search them out. At a minimum, I think you want to use some sheet metal or something to isolate the dome from the kettle insert. You don't want to have to heat all that air up there. It is going to lose heat really fast without insulation. You will notice how much insulation I needed on my BBQ before I could even begin to get a decent pie. It's hard to appreciate just how hot the air above the pie needs to be (and just how hard it is to get that kind of heat) until you do it.
- Leoparding is going to be tough. There are no two ways about it. It takes such intense top heat - not just convection from the air, but also radiant from the dome and walls. With almost no mass in the dome and walls of the kettle and given that the thin metal loses heat so fast to the exterior environment, it's just not going to be hot enough to radiate the necessary IR. Unless you have a really powerful broiler, Chau's broiler method won't give you much, if any, leoparding. I've not been able to get it in my home oven though I have not tried very hard.
- I don't use cold fermentation. I'm not a fan. I don't think it does anything good for the dough. Unless you need to make dough 3-5 days in advance, I don't see any point.
- I think you might want to go down a little on your hydration. You might try 64% and 62% and see how they compare. I'd also give bread flour a try.
- You have to experiment. The elevation and humidity are not the only differences. Literally everything is different from your situation and mine and anyone else's. Some things matter more than others, but everything matters to some extent, and some things compound others. Some of the things I do may work just as they are for you and others might not work at all. Some may work with adjustments. The bottom line is you have to experiment, tweak, experiment some more, tweak some more, etc... Learning to make great pizza is not easy, but once you figure it out, it is a whole lot easier.
Here is what I'd suggest you try as a starting point:
100% AP flour
0.04% IDY* (for a 18C room temp, if your room temp is closer to 21C, decrease this to 0.03%, if it's colder like maybe 16F, increase it to 0.05%)
Take out about 1/4C of the formula water and dissolve the yeast*. In your mixer bowl, dissolve the salt in the rest of the water. Add the yeast solution and mix. Add about 3/4 the flour and mix in. With the mixer running on a slow speed, add the rest of the flour in large spoonfuls - waiting between each until incorporated. When all the flour is in, let it mix for 3-5 minutes until it is homogeneous. It will probably still have a rough look, and will not be smooth.
Let the dough rest for 15 minutes. Put it in the counter and give it a dozen or so kneads until it feels really stiff. It will probably start tearing a little at the end. Let it rest for 10-15 minutes. Give it 3-4 stretch and folds. It will be looking a lot smoother now. Let it rest for another 10 minutes and then give it another 2-3 stretch and folds. It should be quite smooth now. For the stretch and fold - literally grab half the pile of dough, stretch it out towards you, and then fold it back over the top. Turn the dough 90 degrees and repeat. By the 3rd or 4th, the dough will get pretty stiff. The rests give the dough time to develop gluten and relax the gluten that is developed.
Let it rest in bulk for 2-3 hours then divide into balls and then give it another 24 hours +/-. Here is where the first experimenting comes in, for the last 8-10 hours, keep an eye on it. You may need to warm it up if it doesn't look like it will be ready when you expect or cool it down if things are going too fast. Based on what happens, you will also know if you need to adjust your yeast up or down next time.
You want balls that are ~2X risen, 1.7X would be the minimum you want. Too much is better than too little.
Use your kettle pizza with the dome isolated somehow or try your oven with the stoned preheated for an hour and then with the broiler on - keep in mind that the broiler won't come on in some ovens if they are already at their max temp. Read up on the kettle mods or the broiler method first to see if you can pick up any tips. I really can't give you any.
*to measure yeast quantities this small, you can use a scale that measures to 0.01g precision or if you don't have one, you can take 1g yeast and dissolve it in 99g water. Then each g of the solution will have 0.01g yeast. Say you need 0.2g yeast, you would use 20g of the solution and lower your formula water by 19.8g.
Let me know how it comes out, the problems or difficulties you have, etc. and we'll go from there.