This is a new, you might say “novelty”, yeast the was introduced to the American market in 2010. It’s a form of rapid-rise yeast which as the name implies is specifically intended for pizza makers, more specifically inexperienced pizza makers who want a quick dough that they can mix, shape and bake in 30 minutes. It’s an interesting idea…I don’t know how well it’s selling but it’s received a lot of positive reviews.
The main difference between pizza yeast and rapid rise is that it contains dough relaxers (mostly ascorbic acid, vitamin C) which allow you to mix and roll out the dough in the same step without any of the spring-back you get from conventionally-risen dough…at least here in America where our gluten is so elastic. There are also some enzymes in there, I presume to help kick-start the dough’s flavor since the rise time is so short.
Me I probably wouldn’t use it since I prefer a pizza with fewer toppings and a more flavorful crust. If you go the other way on toppings, this yeast may be just your thing!