If you look at the various commercial "instant" pizza dough mixes on the market, you will see that they are all pretty much alike, even down to the net weight (184 grams) of the pizza mix. Even the instructions are quite similar (including using 1/2 cup of hot water).
It wasn't until Bill (chickenparm) mentioned a prepared pizza mix that I got the Ding, ding, ding. Where I went wrong in guessing the Jiffy mix is that the Jiffy mix does not include any egg product.
With respect to the water temperature issue that you raised, I suspect that your water temperature was not high enough to kill the yeast. You would have to get to over 143 degrees F or so to do that. That is pretty hard to do when the yeast is buffered by all of the flour and other ingredients in the mix. You might also recall that yeast producers will often specify a water temperature of about 120-130 degrees F when the yeast (usually ADY) is added in advance to the flour and other dry ingredients. As a practical matter, and although I don't recommend it, I think you could get to around 135 degrees F without harming the yeast. I'd be curious to know what water temperature you actually used.
To Bill's point about using cold fermentation with a commercial instant dough mix, I tried that with the Jiffy pizza mix. You and Bill can read about my experiments along these lines at http://www.pizzamaking.com/forum/index.php/topic,4652.msg38349.html#msg38349