I'm quite new to baking and my experience so far is limited to my attempts to create the perfect pizza dough. This includes the use of bread flour, 00 flour and making my own sour dough starter.
The internet seems to be awash in conflicting information and opinions. At first, every recipe I found had you mixing the yeast in water and sugar. Then, I found several recipes that just suggest water and yeast only. Now, I'm on the Fresh Loaf's "Your First Loaf - A Primer for the New Baker" page and the author says just mix all the dry ingredients together at once (no proofing). There is no description of what kind of yeast he's using. In a primer, you'd think he'd spell that out? Does this suggest he's using instant yeast?