Regina and Steve,
I received a reply from Fleischmann's to the email I sent earlier today inquiring as to the similarities or differences between the Fleischmann's Rapid-Rise yeast and the instant dry yeasts of others (such as SAF/Red Star)--in the context of pizza doughs. Fleischmann's declined to comment on its competitors' instant dry yeast offerings, claiming not to have information on those products.
However, in the reply, Fleischmann's recommends using its Rapid-Rise yeast in a "One-Rise Method", described as follows (in quotes):
1.Set aside 1 cup of flour from the total amount (save for later use in the recipe). Mix remaining flour(s), RapidRise Yeast and all other dry ingredients in a large bowl.
2. Heat fats and all liquids except eggs until very warm (120 to 130F).
3. Stir very warm liquids into dry mixture. Mix in eggs if required. Mix in just enough reserved flour to make dough or batter.
4. Knead (if required) as directed in recipe. Cover dough; let rest 10 minutes. (This rest replaces the first rise.)
5. Shape dough and place in prepared pan(s) as directed in recipe. Cover dough and set dough in a warm (80 to 85F), draft-free place, and let rise until doubled in size.
6. Bake as directed. Remove from pan and cool on wire rack."
When I revisited the pizza dough recipe I had used that was based on the Rapid-Rise yeast, it too used what might be called a One-Rise Method, except that the pizza dough was shaped, etc., and baked very shortly thereafter, with the finished product out of the oven within a half hour from beginning to end. (I even made a faster version, where I jacked up all the temperatures, and the pizza was out of the oven in about 20 minutes.)
Wondering whether there were other uses of the Rapid-Rise yeast, I went to the Fleischmann's website, at http://www.breadworld.com
, where recipes are offered. I did a search for pizzas that turned up 29 for "Conventional Oven" and 16 for "Bread Machine". All of the Conventional Oven pizza recipes for conventional pizza recipes (there were a few fruit based recipes and other variants) call for the Rapid-Rise One-Rise Method in one form or another (depending on the ingredient variations of the specific pizza recipes), with processing (shaping, etc.) and baking taking place fairly shortly after a 10-15 minute or so rise, much like what I did in using my Rapid-Rise dough recipe. All of the conventional Bread Machine recipes call for use of Fleischmann's "Bread Machine" yeast, not the Rapid-Rise yeast.
I also went to the SAF and Red Star websites to check out their pizza recipes, to see if the same techniques were advocated. I could find only one pizza recipe at SAF, which uses their instant dry yeast and a slightly longer initial rise. Red Star has only a few conventional pizza recipes, using its "Quick-Rise" yeast which, I assume, is its version of the Rapid-Rise yeast. I should know more about this if and when I hear back from Red Star.
What surprises me the most is that the major yeast producers don't more aggressively advocate use of their instant dry yeasts for longer, multiple-rise doughs, including the possibility of refrigeration. I can only surmise that they have their active dry yeasts for those situations, and leave the Rapid-Rise yeast primarily for those applications where there is a need or desire to produce a finished product in a short period of time, rather than one of high quality.