Commercial coolers used by professional pizza operators tend to run from 36-40 degrees F with a target temperature of 38 degrees F. Most standard home refrigerators run several degrees warmer because they are less efficient than commercial coolers. There will also be wider temperature variations with home refrigerators depending on how often the door is opened and closed, the types and number of items in the refrigerator, the way that such items are replenished, seasonal temperature variations, and where in the refrigerator items are physically placed in relation to the door. If you have a beer fridge that can be dedicated to dough (as well as beer, of course), you should see fewer temperature variations.
What is just as important as the refrigerator/cooler temperature is the finished dough temperature of the dough balls that are stored in the refrigerator/cooler. Professionals who monitor these temperatures strive to achieve a finished dough temperature of around 80-85 degrees F. Because of warmer operational temperatures, the corresponding numbers for a standard home refrigerator would be 75-80 degrees F.
Others may be able to help you with the corresponding information for bread doughs.