It is not a requirement that one let a pizza rest before eating unless it is likely that the pizza will burn one's mouth. But resting will let the molten cheese congeal somewhat so that it doesn't spread too much if the pizza is cut immediately after it is removed from the oven. But some people actually like the stretch of the cheese when picking up a hot slice. There is actually a lot of chemistry and physics involved in a cooling baked product. That is one of the reasons why delivery or takeout pizza is different than one eaten right out of the oven.
As for the use of a perforated disk, as I noted in my last post I only used a pizza screen (14") for my PJ clones since I was trying to emulate the baking of real PJ pizzas as much as I could. For the same reason, I did not use a pizza stone. However, one of the things I learned over the years is that a pizza dough with a lot of sugar, which describes a PJ dough, will do better in a home oven with a pizza stone than in a commercial oven, such as a commercial deck oven. In such an oven, the bottom will burn or turn brown too quickly, because of caramelization of the sugars, and for that reason commercial pizza doughs often contain little or no added sugar. Sugar in a pizza dough is less likely to lead to excessive bottom crust browning or burning with a pizza stone in a standard home oven because of stone conductivity and heat retention factors that differ from commercial stones. Some of our member apparently discovered these phenomena when they tried baking PJ clone pizzas on stones in their home ovens. But, even then, one has to monitor the bake of the pizza so that it doesn't end up with a burned or overly charred bottom crust.
I would think that the Robin Hood bread flour would be a good choice for a PJ clone dough. And it is hard to imagine that it would be responsible for the taste you described if the pizza was properly baked. In your case, maybe there was some underbaked dough or one with a gum line that translated into an off flavor.
You can use ADY instead of IDY but you have to adjust the amount of ADY to be equivalent to the amount of IDY called for in the recipes you used, and you also have to prehydrate the ADY in a portion of the total formula water (about 4-5 times the weight of the ADY) at about 105 degrees F for about ten minutes before adding the prehydrated ADY to the rest of the formula water (which should not be as warm as the water used to prehydrate the ADY) and the other dough ingredients. You can see typical yeast conversion data at http://www.theartisan.net/convert_yeast_two.htm
. If you used the same amount of ADY as the amount of IDY called for in the recipes you used and you did not prehydrate the ADY, that could have dramatically slowed down the amount and rate of fermentation of the dough and could have adversely affected the results you got.