Re: Disect this dough formula for me please

Possibly relevant:

https://www.pizzamaking.com/forum/index.php?topic=73224.msg699568#msg699568

Instant dry yeast (IDY) should not be suspended in cold water as this will allow for the leaching of glutathione (a reducing agent contained in the yeast which results in softening of the dough) from the yeast. Instead, it should be suspended and hydrated in 95F water (manufacturer’s recommendation). Once hydrated (about 10-minutes, you can pour the yeast suspension over ice if you with with no fear of damaging the IDY. The same holds true for active dry yeast (ADY) but instead of 95F water it is recommended that 100 to 105F water be used. Compressed yeast (CY) can be placed directly into cold water and stirred to make a suspension without any damage to the yeast (this is because CY is already hydrated).
Tom Lehmann/The Dough Doctor