Red Star makes an interesting comment on their web page, they say that instant use should not be used for doughs that will be refrigerated or frozen. I use instant yeast in my cold fermented doughs and have never had an issue. http://www.redstaryeast.com/lessons-yeast-baking/yeast-types-usage/instant-or-fast-rising-yeast
I read that myself a few years ago and, as a result, I approached Red Star on this matter. You can read the exchange at Reply 13 at http://www.pizzamaking.com/forum/index.php/topic,10707.msg95811.html#msg95811.
In retrospect, it occurs to me that Carol at Red Star may not have appreciated that our members know that there are quantitative differences (different baker's percents) between ADY and IDY. I have seen many recipes directed to home bakers that make no distinction between the two forms of yeast from a quantitative standpoint. In this respect, you will note that an envelope of ADY and an envelope of IDY both weigh 1/4-ounce, or 7 grams.
I should also point out that if you go to the recipes section of the Fleischmann's website, and look at the pizza related dough recipes, they invariably call for large amounts of yeast, as much as a full envelope or even two envelopes. So, their orientation is the home consumer market where convenience, speed and time are of the essence, not the professional market. I wrote on this latter subject years ago, including at Reply 13 at http://www.pizzamaking.com/forum/index.php/topic,407.msg4652/topicseen.html#msg4652
. Since that time, the yeast producers have come up with new yeast products, such as the Fleischmann's Pizza Crust Yeast, but the recommended usage is still a full envelope. You will be hardpressed to find pizza dough recipes on the Fleischmann's website that call for ADY, even though ADY was specifically invented after World War II for the home consumer market. IDY came into being in the 1970s and has pretty much crowded out ADY for ordinary home bakers. Our members are more aligned with the professional side of pizza dough making.