pizzamonster,
I believe the thread you are referring to is the one at
http://www.pizzamaking.com/forum/index.php/topic,7426.msg63928.html#msg63928. Since jeff v started that thread, I thought that he might be able to answer your questions, especially the one regarding the use of a longer fermentation period.
As to the selection of an instant dry yeast (IDY), I don't think that it matters much which brand you use. You aren't likely to get a great deal of "yeast" flavor from just the IDY you use, whatever its brand. You would need to use large amounts to get that effect. You are perhaps better off relying on a long cold fermentation to develop the fermentation byproducts that are responsible for crust flavor.
The dough recipe that jeff v posted contains 1% yeast (IDY). That is fine for a short fermentation but it is likely to be too much for a long cold fermentation of a few days. You would have to reduce it. Perhaps jeff v has already done that on some occasion and may be able to tell you how much yeast to use. If he hasn't used a long cold fermentation, you would perhaps want to reduce the IDY to something around 0.30-0.40% and seek to achieve a finished dough temperature out of the mixer of around 75-80 degrees F. Since jeff's dough recipe calls for a very high hydration value (75%), and since high hydration doughs ferment faster than low hydration doughs, you might also want to reduce the hydration of your 2-3 day version.
If you do proceed along the above lines, I hope you will return and tell the membership of your results, including photos if possible. Adjusting a dough formulation like jeff's intended for one purpose to be used in another way can entail a certain amount of experimentation and trial and error. In your case, you might want to attempt a dough before your guests arrive to be sure that you get the dough formulation to where it should be.
Peter
