Sonny, 'proof' is synonymous with 'ferment' and doesn't necessarily mean a single instance of doubling. 'Rise' might be a better term for this purpose.
We have some members who prefer a double rise, because of the improved oven spring it provides, but, as far as I know, no one does any more rises than that.
Some popular pizzerias have short, same day fermentation times (usually 8 hours or less), but it is almost universally recognized that longer ferments produce a better tasting crust. These longer ferments are achieved through either using lower quantities of yeast or refrigerating the dough balls- or a combination of both.