I wish I knew enough to give you advice, but I'm a newbie too.
I got the best top browning and edge rise I've ever managed on two pies I baked today. I think it was because I increased my hydration slightly by about .5% from previous bakes, and added .75% sugar to the recipe. I think it's possible that my previous attempts at making this dough resulted in over-proofing, so I eliminated the room temperature bulk rise and just balled and went straight into the fridge after a couple of stretch and folds on the bench.
I bake directly on the stone, paint the edges of my pie with olive oil, and turn on the broiler part way through baking. But I always do those things, and so while I think they may help improve top browning of the crust, it wasn't what made the difference for me today.
Small dough balls don't seem to gain much in size after 48 hours in the fridge, but it can be difficult to judge the increase visually. Somewhere on the forum is a description of the poppy seed method of judging dough rise. I haven't tried it, but as I recall, you just put two poppy seeds on top of your dough ball when you put it in the fridge. You might need to wait until the dough ball has relaxed in the plastic tub. They should be 1 inch apart. The dough is fully risen (doubled in bulk) when they measure 1.25 inches apart. Do a search and double check, as I'm relaying this from memory.
To figure the thickness factor of your dough, take the dough ball weight in ounces, and divide it by pi times the radius of your pizza squared. For example, my pies today were 12 inches. My dough ball weight was 10.9 ounces, so 10.9/(3.14159 x 6 x 6) = 0.096 was my thickness factor. I believe 0.1 is typical for a standard NY pie, with Elite style pies being thinner, maybe .07ish or so.
Again, I'm sure one of the more knowledgeable guys will be along shortly to give you better help.