For the most part, if you're going to make dough for a busy restaurant, you'll need to have ice in your mixture to retard the yeast. You'll also need a back-up recipe for a dough mixture without ice just in case you miscalculate and run out of dough.
Why? Because it gives you more time to deal with it.
If you don't use ice, you'll end up making x amount of batches (and if you expect to make a lot of pizzas and money, that's a lot of batches). It will also make sense to make the dough in one sitting (one batch after another to save on labor cost because you don't want to keep pulling someone from the front line throughout the day because you're running out of dough). Without ice, the dough you make now will probably only last you through the day - otherwise, it will overproof and you'll lose money. With ice, you can store it longer and take the individual trays out a couple of hours before you need to use them.
