That's interesting stuff.
In the professional pizza world, proofing with humidity is done with deep-dish doughs and other thick doughs (e.g., pan, Sicilian, focaccia, etc.). From what I have read, commercial proofers have a temperature range of around 80-115 degrees F and have a humidity range of 60-100 percent. In operation, the usual temperature range is about 90-105 degrees F and the usual humidity range is 75-85 percent.
In a home proofing box it is possible to add humidity by using a container of hot or boiling water. Of course, you would need a hygrometer to know how much humidity is being added. Most home pizza makers just proof doughs that require it in a proofing box (without humidity) or at room temperature, adjusting the proofing time as required to get the desired dough volume expansion.