I have a quick question about the temperature of the water when making dough and using yeast. I'm pretty new to pizza and bread making. I've heard that you are supposed to use water that is 105-115 degrees to activate yeast and that if it's much hotter, it will kill the yeast. I have a friend who works for a pizza place and he told me they use cold water with their pizza. I've been watching some other things and they've mentioned to use room temperature water. So I'm trying to figure this out. Does the hot water only apply to active dry yeast. I just bought some fresh yeast. Do I just use room temperature water with it? Please excuse me if these are dumb questions. Just trying to understand. Thanks a bunch.