Theo, something's definitely not right with the size of your dough balls. The test you did earlier with my suggested dough- that looks like a 280 g. dough ball. The stacked containers you just posted look like double batches- if they are, that's way too much dough for a 12" pizza.
You've got an oven that can reach Neapolitan temps, you have a fairly traditional Neapolitan recipe, now you've got to start forming the pizzas like a pro. No more rolling pin. There's a lot of videos out there on hand stretching. If you want, I can post links to a couple good ones.
You can dial back the yeast for a 48 dough, but, because of the increase in sugar, it's most likely going to burn a bit easier. You can dial down the heat of the oven to compensate, but you'll be moving out of the Neapolitan realm. 2 or more day cold ferments are more of a lower temp/longer baked NY style think. If you want to add flavor and complexity to Neapolitan doughs, go with a starter.
If you do go with a 48 hour dough, I'd try cutting the yeast in half and doing a test run with a single ball the first time to see how it ferments.