24hrs into 30hr Cold Ferment – Is Dough Going To Be Ready?

Experimenting by trying fellow member @Yuvalvv‘s recipe and process from https://www.pizzablab.com/recipes/new-york-style-pizza-recipe/.

The video below shows 24hrs into the 30hr CF

Direct Dough Recipe:
955g KA Bread Flour (4x 14″ pizzas)
554g 68F Water (58% Hydration)
23.87g Salt (2.5%)
5.19g Instant Yeast (0.54%)
9.55g Sugar (1%)
9.55g EVOO (1%)

Each dough ball is about 386g.

 Am I crazy or does this look nowhere near where it should be at this point with only 6 hours to go?  It lacks any type of bubbles, only one seems to bounce back easily, etc.

If it’s not ready will it be ok to let it sit in the fridge another 24-48 hours and use it either really late Monday night or for dinner Tuesday night?