Yeast question from Forno Bravo recipe
I'm attempting to make the pizza dough recipe from the Forno Bravo ebook for pizza stone baking. The instructions suggest that you add in dry active yeast after the autolayse period. However, earlier in the book they also say that dry active yeast requires proofing in warm water first, but this doesn't seem to be taken into account when they write out the step by step dough directions.
The question is, do you add the dry active yeast to the recipe without proofing it in warm water first?
If you do have to proof it in warm water, do you subtract that amount of water from the 325grams they suggest you use?
Thanks for any help you can offer!
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