Can I transport yeast dough in a cooler without ruining it?

Yes, but bring a thermometer. Pack the dough in a sealed bag, bury it under ice packs, and keep the cooler sealed. It’ll stay cold enough for a few hours, but dough ferments faster above 50°F. For trips over four hours, check the temp—above 55°F means bake on arrival or punch it down and re-shape.