For Neapolitan-style pizzas, when not employing an autolyse, I have always done the following:
1. Formula water in mixing bowl
2. Dissolve formula salt into water (usually 2.75% to 3.00%, as percent of formula flour)
3. Dissolve levain into water
4. Add flour and begin mixing process
Generally use something along the lines of the following (all ratios to formula flour/american standard):
100% Caputo 00
2.75% - 3.00% Salt
4% - 5% Levain
Never had any problems with rise, crumb, etc.
I speculate if salt, in the amounts used in most forms of pizzamaking, was that detrimental to the yeast, the salt would harm the yeast during the longer fermentation regimens many of us employ...regardless to when the salt was added during the mixing process.
Not sure I buy into the hygroscopic qualities of the salt being an issue...as Trapani Sicilian sea salt, Fluer De Sel and regular joe table salt have all seemed to work well. In fact, I don't really buy into the need to use any fancy salt at all during the formulation of the pizza. Although some larger sized crystals are nice for added pre-bake to the skin.