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No, I tend to prove during the day ready to bake in the evening. If I do pizza dough I tend to make double so I have enough to make a loaf as well. However, if I leave it until after about 6pm to roll out the pizzas and shape the loaf, the temperature plummets in the house and the dough stalls. It’s fine for the thin pizza but it gets too cold in the kitchen for the loaf of bread to re-rise even with the oven on. Never used to have this problem in our old flat because the temperature was much more stable. I think, certainly for the bread and probably for the thicker pan pizza bases, I need to use a cloche to trap the heat and moisture for the final rise.
Jonny69
For an overnight proof? Worth trying to get a bit more activity out by sticking a bowl of boiling water in the bottom of the oven and using it as a proofing box?