Because I have a woodfired blog with a variety of crusts and recipes on board, I took this yeast out for a test drive last week and was surprised at how well it made a dough... well, quickly. That's the idea, isn't it?
By tweaking the package recipe a bit, I turned out a pretty nice pepperoni pizza that my son gobbled right up. That one was made in the conventional oven on quarry tiles.
I made another batch of dough yesterday with this yeast, used caputo for half the flour and only a bit of yeast, let it rise for about 2 hours, and came up with a pizza that had a full-flavored crust, albeit a little fresh. That one I did in the woodfired oven and it came out kind of like a Pagliacci Pizza crust.
I don't think you should dismiss this yeast out of hand. It is not on steroids (I know, because I checked all the ingredients.) It does, however, make a pretty fair crust in a very short time!
You can see my test drive and pepperoni pizza @ woodfiredkitchen.com.