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I finally tried adding ice water to my dough and now I can't decide if it's genius or overkill
Last month I was making pizza dough in my tiny apartment kitchen in Tucson and it kept getting too warm and sticky before I could even shape it. A guy at the local bakery counter told me to use ice water instead of tap water, so I tried it with a batch of six dough balls. The dough stayed cool and smooth the whole time and it was way easier to work with, but I'm not sure if it made the final crust any better or if I just got lucky. Part of me thinks this is a real fix for hot kitchens and part of me thinks I'm just adding an extra step for no reason. Has anyone else tried this, and did the crust really come out different or was it all in your head?
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