With the amounts of yeast you used don't expect to see dramatic increases in volume, especially if your room temperature is on the cool side. A 25% increase for a Lehmann style dough is not unusual, and I've experienced even less. Yet, even then, it is clear that the dough is alive.
As for the yeast, I would store it in a tightly-sealed container in the freezer. There is some disagreement among the experts as to whether the yeast should be brought to room temperature before using. The yeast manufacturers sometimes suggest that this be done but I believe that they are acting on the conservative side. Dry yeast warms up fairly quickly when removed from the refrigerator/freezer so by the time you are ready to use it, it should be ready to go. Since you are using ADY, the most commonly recommended way to use it is to rehydrate it in a small amount of water at around 105 degrees F, for about 10 minutes, following which it can be added to the rest of the formula water, which can be on the cool side.
Unless the pizza you plan to make is larger than your stone, I would bake the pizza on the stone. I see no need to pre-bake the crust. I'd rather see if the gummy texture you mention reveals itself with the new recipes. With the thin crust you will be making with Recipe 2, I'd be surprised if you get a gummy texture. If you get such a texture, please note its characteristics in as much detail as you can. Often gumminess is confused with other dough maladies, including underbaking.