Morgan, you're right, it can't hurt to try. Until you know otherwise, I would treat your malt like sugar and use 1% of it, while omitting the sugar.
Yeast quantities aren't proportional to fermentation time. Unfortunately, you can't halve the yeast when you double the fermentation time. It's not that simple. I also have no idea how your flour ferments. If I had to take a stab, I might start with .2%, but I'd try to be as flexible as possible and be ready to bake up the pizza any time on day 3 and 4. Also, if, on day 4, the dough is especially sluggish and hasn't risen much, take it out of the fridge earlier than you normally do.
Start getting into the habit of using clear containers for proofing the dough and take photos of the underside of the container each day. With your unmalted flour, I think you want to take the dough as far as this (which is pretty far):http://www.pizzamaking.com/forum/index.php/topic,23460.msg239950.html#msg239950
Armed with these pictures, we will be in a far better position to be able to help you dial in the perfect level of fermentation time and make any adjustments to the yeast, if necessary.