I was curious when I saw the no rise yeast for pizza dough and after baking one yesterday I can say it's not good at all. The dough doesn't have much flavor nor chewiness; it's just like ordinary bland white bread. I don't recommend it and I believe there is no instant pizza dough that you can mix, knead for 4 minutes, and ready to form, top, bake right away and have a great tasting pizza with the correct texture. Peter Reinhart's Neapolitan Pizza Dough is still the best in my honest opinion. Retarding the pizza dough in the refrigerator for at least one night makes the best tasting pizza dough.
I followed the direction on the package and made one 12-inch topped with everything but the kitchen sink. It has tomato sauce, Romano and mozzarella cheeses, Italian sausage, pepperoni, sauteed onions and green peppers, artichoke, and black olives.