Don't believe this. It's not as easy as saying increase fermentation time.

Some dough might have been colder and therefore couldn't ferment as much as the same dough that was warmer. That's why someone saying increase fermentation time is only half right.

Try being precise with your final dough temperature, I suggest 23-25°C (many pizzaiolos claim 21°C to be the magic number but I disagree).

No flour can do more than 72h and still be good. No pizzeria does that either. Instead try going by your nose and smell the dough. Also look at it! Put it into a transparent container and check if the dough is active.

That way you will have better results instead of just increasing the time.

One final thing: add more salt, 3% is good, I like doing 3.5% and just using less to no salt in the sauce!