ny style dough temp... how to manage?

[tatoo]

i own a small italian place... im going start selling some ny style pizza... im open 4 hours per night... my question is, how do i manage a constant 65-70 degree spinning temp when my kitchen gets well over 90?  im trying to avoid taking out too much or too little dough from the cooler... is there any way to keep the dough at 65-70 degrees and ready to go when i need them?? thanks all.

[TurkeyOnRye]

Your options are twofold: Condition the air in the kitchen, or condition the air in a small space inside the kitchen that is dedicated to your dough. I'm guessing conditioning the air in the kitchen will be the more expensive option.

I'm thinking room AC, or a dedicated refrigerator with an external temperature controller. Something like this:
https://www.amazon.com/dp/B01HXM5UAC/?tag=pmak-20