Thank you for the compliment.
The idea of adding ADY last in dry form was not an original thought. One of our accomplished members, giotto, first put forth the idea as a way of delaying fermentation. He felt that instant dry yeast (IDY) worked too fast for his purposes. We had several exchanges on the forum on this topic, an example of which is this one: http://www.pizzamaking.com/forum/index.php/topic,937.msg16949.html#msg16949
(Reply 58). Ultimately I believe that giotto came to the conclusion that hydrating the ADY was the safer way to go.
If you look at the instructions on ADY yeast packets, such as from SAF, for example, you will see instructions that say to add the ADY to half of the flour and the rest of the dry ingredients. However the instructions go on to say to then add liquids, at 120-130 degrees F to the flour mixture. Otherwise, the instructions say to hydrate the ADY in water at 110-115 degrees F. I'm sure that SAF wants users of its ADY to succeed, especially since most complaints from consumers are over yeast and temperature.
The above notwithstanding, I will repeat the experiment sometime using dry ADY added last, and allow for a long cold fermentation.