Instant yeast is what most of our doughs are written for — straight into the flour, no blooming. SAF Red (the vacuum brick) is the one bakeries keep because it is predictable from bag to bag.
Weigh it. Keep it in the fridge once opened. A few grams raise a kilo of flour. Check the date on Amazon; yeast is alive, not a souvenir.
Buying guide: Best yeast for pizza dough