Cold Ferment with Instant Dry Yeast

Can instant dry yeast be used in a cold dough?

One thing I'm trying to get better control of is managing finished dough temps. I've always used ADY in my pizza dough. Tony Gemignani teaches, you wake up the yeast with a portion of the recipe's water heated, but then you should use iced water for the rest to slow it down.

But if we're planning for an extended cold fermented pizza dough, can we just use only cold water and IDY and skip the activation of ADY that boosts the final dough temp?

My confusion with IDY comes from the Fleischmann's label that calls for warm water in bread machine recipes. I'm not sure if that means that it's just a given that all dough recipes call for warm water? Any thoughts?