Need help from the pizza bakers...

Some answers.....

Active dry yeast can be used either way, proofing in 105-110° water, or adding to the dry ingredients and then adding warmer water (120-125°) to that and mixing with a mixer for a few minutes before adding remaining ingredients.
If you want to be absolutely certain that you have live yeast, use the proofing method. Mix the yeast with 1/4 cup of lukewarm water with just a pinch of sugar added. Stir to dissolve, then let sit for 5 to 10 minutes. It should be foamy by then. If it isn't, it's probably not alive.

As for the pizza pan, are you using a stome to cook the pizza, or just putting the pan on the oven rack?
If using a stone, then you can use a baking sheet that isn't rimmed on all sides (or turn a rimmed one over) as a peel.
Dust the baking sheet liberally with cornmeal, place your stretched dough on the sheet, then add toppings. Slide onto the preheated stone with a quick jerking motion to leave the pizza on the stone. (picture a table cloth being whipped out from under the plates and silver!)
After baking, the pizza can be slid back onto the baking sheet using a spatula.

 
Judy, I don't have a stone, so it will just be directly on the rack after the toppings are added...

Also, do I use the amount of water indicated in the recipe in addition to the 1/4 cup to proof the yeast?

 
Ah, I see- for a partially-baked crust just use a flat cookie sheet to put it on the rack and

then slide the cookie sheet under the pizza again when you take it out of the oven

 
The 1/4 of water is part of what's called for in the recipe....

not in addition to it.
As for the dough, if you are baking in an oven, I'd not place the topped dough directly onto the rack. Use the pan.
If you want to try the prebaked crust, still use the pan for this, then remove the crust, add toppings, then you can slide it onto the rack for finishing. You can use the back of a big baking sheet for this, if you haven't got a peel.

 
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