In an earlier discussion you described a method you use when making pizza at home. I've copied over what you wrote below. I had two questions about it:
The home process you described did not involve using a stand mixer. If I'm using a stand mixer, do you still generally recommend suspending Instant Rise yeast in a small amount of 100 degree water for ten minutes before adding it to flour?
Should the small amount of water for the yeast be 100 degrees regardless of what temperature the remainder of the water should be as calculated by the subtract-from-145 method?
Good point. For home use, where we are trying to get a finished dough temperature in the 80 degree range, the procedure where we subtract the flour temperature from the number 145 seems to work pretty well. In any case, it sure beats the guess and by gosh method. So, simply take the temperature of the flour and subtract that from 145 to get the desired water temperature to give you a finished dough within the range of 80 to90F. which is quite workable when making pizzas at home. When I make my pizzas for demonstration at home, or for family enjoyment, I use this method for calculating the water temperature, and my mixer consists of a wood spoon and a suitably sized bowl. I suspend the yeast in a very small amount of water (100F) for 10-minutes if using instant dry or active dry yeast. If using compressed yeast, I just stir it into the water that I've added to the mixing bowl, then add the flour, followed by the salt, sugar (if called for), and then I begin stirring, until the mixture looks like wet oatmeal, then add the oil, and stir in for about 1-minute, I then turn the "paste" out onto a floured surface, making sure to scrape the bowl clean, I oil the bowl, the then scoop up the "dough" and kneed in the flour adhering to the outer surface (this just takes a few seconds) and then place the dough back into the oiled bowl where it is allowed to ferment at room temperature for anything from 2 to 5-hours. I then turn the dough (it now actually looks like a dough) out onto the bench with a little dusting flour and kneed the dough for about a minute, or so, adding just enough dusting flour to it to make a nice feeling dough. Then place back into the bowl to ferment again for 30-minutes, now turn out of the bowl into some dusting flour, and roll or hand toss the dough to desired size, dress and bake. This makes for a very rustic looking pizza with a lot of old world charm. Most people that I show this to are amazed at how little work is actually needed to make a great pizza.
Tom Lehmann/The Dough Doctor