Ice in your pizza dough? Who does this?

[Jenise]

And what is the benefit? I just read this instruction in a pizza recipe:

Step 5
Let the dough stand at room temperature for 30 minutes. Preheat the broiler. Place an inverted baking sheet or a pizza stone in the oven 8 inches from the heat. Invert a second baking sheet and dust liberally with cornmeal.

Step 6
On a lightly floured surface, use your fingertips to press 1 ball of dough into a 6-inch round, leaving a border around the edge and keeping the center slightly thicker than the rest. Use your palms to press the dough into a 10- to 12-inch round. Transfer to the cornmeal-dusted sheet and slide onto the hot sheet in the oven. Place 2 tablespoons of ice in the center of the dough and bake for about 8 minutes, until golden. Immediately sprinkle 1/4 cup of the cheese all over the pizza, drizzle with olive oil and season with pepper. Serve immediately. Repeat to make 5 more

Indeed. Seems like it would slow cooking/make the dough wetter, which impedes crispiness but maybe also gives it layers? Sometimes when my pizza is too thin and dry it can veer towards cracker consistency.

I have not done it myself but googling around: the idea is to allow the edges to puff up while the center does not. Also, the surface in the center becomes wet and holds ingredients well.

One of the originators of the idea (though not exclusively, I think) explains it in this short vid:
https://www.youtube.com/watch?v=3L4K2-6jvfk