From 1997-2002 I worked in an Italian Restaurant. We made our own Pizza dough by the 50lb bag of flour in a big Hobart mixer. We used this dry/ non-dissolved yeast method back then. Even at home it goes dry into the K A bowl with the other ingredients. I might suggest a couple degrees higher temp water than you normally use. Lastly thanks for reminding me my year old jar needs to be proved!!

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