Kyle,
Since the flour you are using is not malted, I think I would be inclined to proceed to remedy that deficiency. In the US, it is common for millers, such as General Mills, to use 0.10-0.20% malted barley flour--also known as diastatic malt--in the unmalted flours. The diastatic malt works on damaged starch in the flour to create a source of sugars for the yeast to use as food and also to contribute to crust coloration at the time of bake. You can read more about diastatic malt at
https://www.pizzamaking.com/glossary.html#index_d. I'm not sure exactly what strength of diastatic malt is used by GM and other millers but its degree Lintner value is likely to be considerably above 100. You can read about the Lintner values at
https://www.pizzamaking.com/glossary.html#index_d.
Some time ago, I had an exchange with a UK member in which I mentioned a diastatic malt, called Diax, that was available in the UK. You can read the exchange at Reply 14 at:
https://www.pizzamaking.com/forum/index.php?topic=40925.msg408981#msg408981, and at Reply 16 at:
https://www.pizzamaking.com/forum/index.php?topic=40925.msg409021#msg409021You will note that the UK member was using the Bravo Pizza flour. If the Diax diastatic malt is available to you, I would be inclined to use the recommended amount as specified in the Diax document at
https://www.bakerybits.co.uk/diax-diastatic-malt-flour.html#detailedproductinfo. You will also note from the pdf Diax Datasheet at
https://www.bakerybits.co.uk/downloads/dl/file/id/113/product/632/diax_datasheet.pdf that the degree Lintner value for the Diax diastatic malt is 120-180. If you cannot locate a source of Diax but can find an alternative, let me know what you find as an alternative. But, either way, the diastatic malt is not intended to be a substitute for sugar but it is implicated in the creation of sugars for crust coloration purposes. If it turns out that the dough will benefit from some sugar based on your test results, then a small amount (around 1%) might work.
With respect to the amount of IDY to use, I would use Craig's charts as given in the thread at:
https://www.pizzamaking.com/forum/index.php?topic=26831.msg271398#msg271398If you click on a chart, it will become enlarged. In using one of the charts, for example, the one shown in the first post in the above thread, you should first try to achieve a finished dough temperature of around 75-80 degrees F and then select the temperature at which the dough is to be cold fermented, which I assume would be the temperature of your cooler, and then look for the number of hours (the closest number) that the dough is to be cold fermented. The cross point of the two numbers will lead you to the amount of IDY to use (at the top of the chart). You should bear in mind that the amount of yeast is a starting point and may need adjustment based on the results you achieve. You may also have to tweak or extrapolate the numbers in the chart if the actual numbers you plan to use are not found exactly on the chart.
You should also keep in mind that if you reach the point where you are making a large number of dough balls for a commercial setting you will need to find a good way to handle and manage the larger number of dough balls. This includes dough storage and management solutions such as you may have seen in one or more of the videos I cited in my last post.
I hope you will keep us informed of your progress.
Peter