I know pretty much nothing about baking, but I've been reading through the boards about pizza dough, and have been trying to improve my dough. I had been using the small fleishmann's packets of Active Dry Yeast at the store and then decided to buy my yeast in bulk at BJs instead. Without realizing it, I bought Instant Dry Yeast instead of Active Dry Yeast. So I continued to pre-hydrate or proof it before adding it to the dry ingredients just like you do with Active Dry. And since I've been doing that my dough hasn't risen at all. I am wondering if proofing IDY actually messes something up (since you don't have to proof IDY), or if the yeast is actually dead (which is what I assumed in the beginning).
Can anyone tell me how exactly IDY is supposed to function from start to finish? Absolutely no proofing? Can I expect any rise? Any difference in dough texture/quality?