I think you pretty much answered your own questions. It's just a matter of which method, or which combination of methods, is the best to use in your case. Using warmer water, letting the dough sit at room temperature for a while before refrigerating, and using more yeast should all work. I think the fastest results might come from a combination of warmer water and more yeast. You may have to do some experimenting on this to see what works best for you.
Looking at your dough formulation, it seems to me that for 24.63 ounces of dough and a thickness factor of 0.08 that you are using that amount of dough for more than one pizza. Is that for two 14" pizzas? If so, that means 12.32 ounces per dough ball, which is fairly small. Depending on which method or combination of methods described above you decide to use, you might store the dough containers toward the front of the refrigerator compartment where is is warmer than the back of that compartment.