I’ve not used pre infusion etc, but I’d be tempted to do it without while you learn your machine and grinder.
Once you’ve gotten used to how it performs and tastes, then start with additional variables like pre infusion. You want to minimise variation while you learn in my opinion, it’s hard enough getting started with the usual variables, such as grind size, dose, temperature, WDT, tamping, shot duration/yield (I.e ratio), all the beans on offer by various roasters, then learning how things should taste etc.
Pre infusion is just another you should probably not worry about for now.