Getting Dough to Rise in a Cold House

I found out a number of things this past summer about my pizza making skills. I found out how to make garlic crust, whole wheat crust, and this delicate blend of deliciousness that is grilled pizza dough. However, now that temperatures in the day only occasionally reach the 50's, I'm finding it difficult to get the dough to rise for my pizza crusts. My rental house doesn't have central heat and running base board heaters is way too expensive. So, during the winter we keep ourselves warm by staying in sweats or moving around. For my dough, neither of these are an option. Nor is a mildly warm oven. My oven overall sucks. The lowest temp I can get is 170 and last time I did this I slowly baked my dough, which was super gross. But today I felt like I had a real stroke of genius. I placed the dough in a glass bowl, covered it with plastic, and stuck the lid on it. I then sat it on my glass top cooking surface of my oven. I didn't place it on an eye but about 4-5 inches from the base of one of the larger eyes in the back left side. I then turned said back left eye on high and let the heat rise into the air and warm the glass top. I left it on for about 10-20 seconds and did this every 30 minutes for 2 hours. The dough rose up like it was summertime and I finally can enjoy wintertime pizza. Success!