Yeast - hot or cold water?
I'm trying my hand at grilled pizza tomorrow and wanted to make the dough tonight. The recipe calls for instant yeast and ice cold water. The only yeast my local grocer had is Fleischmann's RapidRise Highly Active Yeast, which says it's an "instant yeast" on the back of the package, which is exactly what the recipe calls for. But, the instructions on the yeast package also say to use 120-130 degree water. Which do I use...cold water like the recipe calls for or warm water like the yeast package calls for? I don't want to waste good flour, much less my time, on dough that won't rise.
The recipe I want to try is below. Anyone have any insights to this dilemma?