Cooking and Baking

Anyone tried Fleischmanns "Pizza Yeast"?

A friend of mine tried this recently and had rave reviews. I'm not super snobby about my pizza, but I'm a bit skeptical. The idea is you don't need to let the dough proof, it just goes straight into the oven.

I'm sure you don't get the flavor of a longer proof, but maybe this would work if I decide to make pizza on a whim and failed to plan ahead.

Has anyone given this stuff a shot? Results?

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