Why the cold ingredients for pizza dough?
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I'm sure many here have Peter Reinhardt's Bread Baker's Apprentice. This site is actually the reason I bought the book, and a great buy it was!
The pizza dough recipe calls for chilled flour, ice cold water, and judging from his temperature readings after shaping, he's working pretty fast to get them into the fridge. I've made the dough several times now, and I can't argue that it IS great. Still, I'm more of an Alton Brown fan, and I like to know WHY I'm doing something, not just how to do it.
So WHY is he working with so much cold to make his pizza crust?
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