Hi Ryan, I've been using active dry yeast (ADY) for my latest pizzas making sure to activate the yeast in warm water (105 F) with about a teaspoon of sugar. I activate for only about 5 minutes and make a dough using Antimo Caputo "00" pizza flour following the recipe in Dominick DeAngelis's book "The Art of Pizza making". Dominick prefers the instant yeast but notes that others claim the ADY produces a better flavor. Like all pizza making endeavors, taste is in the tongue of the beholder and experimentation is always a good thing and part of the fun! I bake my pizzas in a Pizzeria Pronto.