Yes, but bring a thermometer.

Yeast dough is alive, and a cooler is just an insulated box. If you pack it right—ice packs, pre-chill the cooler, keep it sealed—it’ll stay cold enough for a few hours. The problem is trusting “cold enough.” Dough starts fermenting faster above 50°F, and if it gets too warm, you’re making flatbread instead of pizza.

Packing tip: put the dough in a sealed bag or container (so it doesn’t dry out or taste like last weekend’s leftovers), bury it under ice packs, and don’t open the cooler more than you have to. If your trip is longer than four hours, check the temp with an instant-read thermometer. Anything above 55°F and you should probably bake it when you arrive, or at least give it a quick punch-down and re-shape.

The cooler will work. Just don’t leave it in a hot trunk for three hours while you run errands.