Fridge temp for 3 day cold ferment Neapolitan

[Sportsphysio]

I’ve been very pleased with my dough making progress, but the final thing I’m trying to conquer is getting a lighter and crispier crust (using an Ooni Koda 16).  My process is to bulk ferment for 2 hours, then divide into balls, then place in fridge for 3 days.  On the day of reckoning, I remove from the fridge 2 hours before baking. 

My fridge maintains a temp around 43F.  My dough balls don't seem to have many air bubbles after being out of the fridge for 2 hours, and still seem quite cool to the touch.  Is it possible that yeast activity has been slowed down/retarded too much at 43F?  If so, would you recommend a longer bulk fermenting time, or remove from fridge earlier prior to the bake?

My dough recipe:
1000g  Caputo 00 Pizzeria flour
640g water
3g ADY (activated with 105F water)
30g salt

Thanks in advance, ive learned so much from this forum!

[Pizza_Not_War]

I'd adjust the yeast, see https://www.pizzamaking.com/forum/index.php?topic=26831.0 for an estimate.

Also I think you keep your fridge too warm 🥵.

[HansB]

Also I think you keep your fridge too warm .

.   Maximum is 40° Optimal temp is 37°

Edit, thanks Qwerty

[QwertyJuan]

.   Minimum is 40° Optimal temp is 37°

MAXIMUM is 40.