Industrial cooling towers are usually evaporative in my experience, smaller ones are large fans moving air over a stack of slats that the return water is sprayed or piped over and the collects in well for recirculation, larger ones afaik (like what you’d see at power plants) operate the same idea. Top ups and water chemistry is all automated.
Those systems have operation wide cooling loops that individual pieces of equipment tap into, some stuff uses it directly (see that with things like industrial furnaces) but smaller stuff or stuff that’s sensitive you’ll see heat exchangers and even then the server & PLC rooms were all air cooled, the air cons for them were all tied into the cooling water loops though.
From a maintenance POV though, way easier to air cool, totally seen motor drive racks with failed cooling fans that have had really powerful external blowers rigged up to keep them going to the next maintenance window. Yeah, industrial POV but similar idea.
Simple way, make your preferred dough and then stash it in the fridge for a few days. Even just a few hours can make a difference, gives time for flour to hydrate at the minimum, longer is better for flavour.
Applicable to almost any baked good too, bread/pizza benefits from long, slow ferments, get some complexity of flavour + can help with the dough’s structure. Sour dough kinda forces you into these long fermentation periods, I tend to use a preferment (like a biga or poolish) when I’ll use bakers yeast.
Also can be convenient if you’re busy, it’s quick to mix things together, let the dough do the hard work for you.