Hello I'm hoping you guys can give me some advice on pizza. Particularly doughs. I made a pizza today. The dough recipe was 500g bread flour 1tbsp olive oil pinch of salt. 300 mil warm water. Now the yeast is the tricky bit. The recipe said to use 1 tsp fast action yeast but I used a dried active yeast and let it activate in water. Now the yeast instructions are to use 15g of yeast to 300ml water but it also says if the bread recipe says to use fast action yeast half the dried active yeast. So 7 and a half grams. I misread that part so probably added a bit more but to 300 ml of water. In future should I do it in the amount of water it says and ad the other water separate? The mixture was a bit to wet. The yeast instructions say normally it would be 150ml to 500g of bread flour. Another possibility is that the yeast had been open to long. It does say use within 4 months of opening and I think it has been longer. Just trying to figure out why it was to wet.