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[Alpine Pie]

Hello all,  Long time reader-first time poster.  I am new to the pizza making world and want to start right.  I have been reading all the posts about homemade proof boxes and ones you can buy(which seem to always be sold out), I guess my question is; Can I use a small wine box that only controls temperature as a proofing box? Or a dorm fridge?  If anyone can point me in the direction of one or the links I would greatly appreciate it.  I showed my wife the picture of the homemade styro foam one and needless to say, it ain't happening.

[BurntFingers]

We always proof our pizza dough in the refrigerator overnight.  It is set for 40 degrees F, or slightly less. We take it out and let it finish at whatever the outdoor temperature is at the time.  So we have primavera pizza, estate pizza, automno pizza and l'inverno pizza.  Yup, it is seasonal.  No complaints yet.