Hydration for airy crust

I have been slowly upping hydration to help get an airy crust. I started with 62% and now at 67%. I see some Neapolitan pizzas with nice airy cornicones at 60%. Do I need more yeast? I usually do a CF for about 43-44 hrs then leave at RT 3-5 hrs before baking. The dough seems airy while stretching but the cornicone is just a bit dense. Not looking for a huge cornicone or a true Neapolitan pizza just a bit less dense.
 I don’t leave out the balled dough before putting to fridge and just let the bulk rest a bit after mixing and kneading/folding to relax before balling. Enclosed is a photo of what my dough usually looks like before stretching.
Thanks for any input.