It's this: http://www.pizzacrustyeast.com/
I'll use it when the store is out of the big jar of the regular IDY (three packets for $1) and can't tell a difference but haven't tried them head-to-head.
I made the pizza tonight the way I usually do except I used BFB instead if KABF and I used Fleishmann's Pizza Yeast.
I found too much air in the dough. I had to re-knead and rest ( I know, frowned on here but too much gas.)
The pizza taste was very good but handling was not ideal. I usually just use a whole packet of yeast even for a 20 ounce ball. Maybe I need to cut back on this yeast?
One 16 inch NY style (20 ounce ball)
Ingredients: (1, 16 inch pie 20 oz. ball)
• 2 cups BFB 11.89 oz. 100%
• 1 cup warm water (100 F.) 7.8 oz. 65.6%
• Fleishmann’s pizza yeast (1 package =.25 oz.) 2.1 %
• 3/4 teaspoon sea salt 0.13 oz. 1.07%
• 3/4 teaspoon olive oil 0.12 oz. 1.01%
Put water at 100 F. and salt into mixer bowl.
Add flour and yeast, mix with paddle on number 2. (KA Mixer) for 3 minutes.
Add oil and mix with paddle on number 2 until oil is incorporated.
Mix with dough hook for another 7 minutes on number 3.
Let rest for 5 minutes and hand knead to a smooth ball and seal bottom.
Place in pizza tin lubed with oil and cover.
Place immediately in fridge for 1 or 2 days.
Take out2 hours before use and place on peel.
Cover with damp cloth.