Betty, we're assuming you're asking about Fleischmann's Pizza Crust Yeast here. While we haven't done much testing with it, our understanding is that the primary benefit is the ability to shape and bake right away, without any rise time. It includes dough conditioner which helps make the dough easy to stretch and shape just after mixing and relies more on oven spring than trapped CO2 for the rise. Since yeasted doughs develop flavor over time, anything that shortens that time does tend to shortcut the flavor as well. That being said, we have heard from other bakers that this shortcut can be well worth it for the ability to enjoy pizza so much sooner. We encourage you to give it a try yourself and let us know what you think! Mollie@KAF

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