does leaving the pizza dough longer to ferment compensate for putting too low amount of yeast?
In short and general: yes.
There is a dependency between the amount of yeast used and the required leavening time. However as a natural growing process it is not following a linear function but an exponential function to the basis of the Euler constant. But before doing an in-depth mathematical analysis of this problem, I would rather recommend to carefully watch your dough. As soon as it has roughly doubled in size it should be ready to use or to swap it in the fridge. In general long fermentation helps to develop more 'complex' flavours.
I personally use for most of my doughs 2-2.5g of fresh yeast for 1kg of dough, let it rise for 4-5h on room temperature and another 20-44h in the fridge.