Doug D
TVWBB Hall of Fame
I use instant ("bread machine") yeast, which is made to be mixed in with the dry ingredients. Regular ADY is supposed to be proofed. I nuke my water for about 15 seconds to bring it to about 110°. Also, dough is going to tear from time to time-- just depends on how much, how often. As good as my pizza guy is, he still gets the occasional hole, even on his regular dough-- he just patches them up on the board. My dough comes out of the refrigerator about 5:30 and starts getting worked about 60-90 minutes later.