Jimmy and Norma,
You both might be interested in the comments under "pizza" at http://cooking.stackexchange.com/questions/23750/flour-and-water-at-which-temperature.
In my experience in working with doughs that were intended to be frozen, I found that when using cold water, or even ice, it was hard to hydrate the flour. The flour in those cases was a fairly high protein flour, and the hydration value was on the relatively low side (characteristic of what is recommended for frozen dough). In other experiments, when the hydration value was much higher, say, 65%, I had no problem hydration the flour with cold water no matter the protein content. It could be anything from all-purpose flour up to high-gluten flour. Apart from these cases, I found that, in general, warm water works best to hydrate a flour. To be honest, I never thought to try to correlate water temperature with flour type and hydration value and their effects on dough or gluten strength.
The link you referenced was interesting.
Copied from your link.
Here, it is important to know what crust you are making. The two variables which will influence your choice of water temperature are how long you want to ferment the dough and how wet your dough is (with the gluten content of your flour modifying the results of wetness, so probably should count as a third variable).
Wetness is important because you want to be able to knead your dough. If you are working at normal hydrations (60 to 75%), any water temperature will produce a kneadable dough. If you are using very high or very low hydrations, you are concerned about your proteins not being able to form a good matrix, due to either not having enough water to absorb (low hydrations) or being mixed in a batter so wet that they can't hook into each other properly. Here, you can use the fact that gluten absorbs cold water much better than warm water. If you are working a hard dough, use warmer water, so the dough stays soft enough during the kneading. If you are working a very wet dough, use cold water. Shirley Corriher recommends throwing crushed ice into the food processor. This will give you stronger, better gluten.
Of course, it is not only the water temperature which determines whether a challenging dough will work well, it is also the protein content of the flour. The higher the protein content of your flour, the more water absorption you can expect. So, if you combine high-protein flour with cold water, you are likely to end up with a dough on the firmer side. If you are already making a low-hydration bread, it could be too firm for good gluten development. So, you may consider warmer water in this case. On the other hand, when you have a high-hydration bread, you are worried about the dough being too wet. You should use cold water then.
Do you think we should be using a colder water for the soaker for added gluten development? Does the above paragraphs mean that cold water will make gluten better?
That would be an interesting experiment to do try to correlate water temperature with flour type and hydration values and their effects on dough or gluten strength.
The other link was also interesting contained in the article at http://www.exploratorium.edu/cooking/bread/yeast_temp.html
I wonder how valid all those ranges of temperatures are when they are applied to pizza dough. The one at 100 degrees F or lower, says when yeast is mixed with water at too low of a temperature, an amino acid called glutathione leaks into the cell walls, making doughs sticky and hard to handle. ‘