Neapolitan rarely, if ever, sees a refrigerator during a typical fermentation, and the fork mixers used in Italy don't drive up the temp of the dough where it needs to be cooled, so traditionally, Neapolitan dough doesn't need the circulating air to help the dough chill because the dough isn't being chilled. Even on the NY side, cross stacking is more of a walk-in thing- you have to have a cold area that's big enough to accommodate cross stacked boxes. You might find places with extraordinarily warm dough or extraordinarily cool room temps that are room temp cross stacking, but I think, for the majority, the cross stacked boxes go in a walk in.
John, I don't think it's something you really need to worry about. In your 3-4 box stack, I might pay attention to the boxes sandwiched in the middle and see if the dough is fermenting any differently than the outer ones. You could also, if you wanted to, play around with some sort of wedges to act as a cross stacking equivalent in the fridge space you have. Like I said, though, I don't think stacking them straight from the bulk is going to be an issue- and that's from a room temp bulk. If it's a refrigerated bulk, then this is a non issue completely, since you won't need to accelerate chilling at all- assuming of course, you can comfortably ball the chilled/relatively chilled dough.