Help!

I normally make 6 dough balls using Vito's next level pizza dough (Poolish + 24 hours in fridge etc)

People like the Pizzas, now ive been asked by my wife's French family to cook Pizza for them this summer

They don't have fridge space just a coldish basement thats around 14 degrees.

What's the best way to approach this to get proper real deal tasting Neapolitan Pizzas

I'm using a Roccbox

Thanks