I use Fleishman's Bakery format yeast and have never had a failure and never proof, I find that bread or pizza dough takes twice as long to rise if you proof the yeast first, despite your experiment above, because to my mind you are activating the yeast an extra time by proofing it first, so by the third and final time when you shape your bread product, the poof is out of your yeast and it won't rise as much as it would have by using it directly in your bread recipe.

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