To substitute ADY for the IDY you are presently using increase the amount of ADY to 1.25-teaspoons, but be sure to put it into a small amount of warm (100F) water to hydrate for about 10-minutes before using it. You should not add it dry as you do IDY. Since pizza dough is best undermixed, mixing is really not an issue. I normally mix my home made pizza dough by hand just until the dough comes together, then place it into a lightly oiled bowl and allow it to ferment a couple hours, or more. Then turn the dough out of the bowl and knead for a minute or so, divide the dough into individual pieces for each crust you want to make, place each of these into a small, lightly oiled bowl and allow to ferment for 1 to 2-hours at room temperature. Turn the dough out of the bowl into some dusting flour and open into pizza skins.
As for using bread flour, it works great. I like to use Pillsbury "BREAD" flour available from most supermarkets (it is intended for use in making bread with a bread machine).
I'll be in Overland Park next week at my son's home making my traditional pizza and calzones by this method.
Tom Lehmann/The Dough Doctor