In reading this comment, I made pizza dough today using Active dry yeast for the first time after usually using instant yeast. Not sure what I was thinking, but I put the yeast directly into the flour with other ingredients with cold water at the bottom and added first in my Hobart mixer like I usually do with my instant yeast. I’m doing a three day cold ferment and hoping the active dry yeast actually activated since I used cold water. I mixed a little longer to try to get my dough temp to at least 69-70 because we’ve been playing with dough temps before shaping to keep our dough cooler as we put in refrigerator to start a slower fermentation for the three days. Do you think the dough will actually rise and should I test a dough ball at room temp rise to see what it will do vs waiting three days to hopefully ferment

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