Even though I have not tried the Fleischmann's pizza crust yeast, I would be surprised if it was responsible for the results that you achieved (with the overflowing dough). The amount of yeast in your recipe is small (1.39 grams), perhaps too small for your digital scale to weigh out accurately. Next time, I suggest that you use the volume measurement (about 1/2 teaspoon) for the yeast instead, or else use a special digital scale that is capable of accurately measuring out small amounts of lightweight materials.
I also agree with Don (buceriasdon) that your salt level is too low. Salt regulates the fermentation process by its effect on the yeast. If there is too little salt, the dough will ferment faster than normal. Unless you are on a salt- or sodium-restricted diet, you might want to use about 1.75% salt. To read about the effects of salt in a dough, see the King Arthur article on salt at http://www.kingarthurflour.com/professional/salt.html
If the above suggestions do not improve your results, feel free to come back for further discussion of your results.