The way we condition our taste buds and develop taste preferences, you may find that you actually prefer the emergency doughs over those with longer fermentation times. For example, my mother ate inexpensive supermarket house brands of ice creams for many, many years and much preferred those over the superpremium ice creams that came onto the market much later, like the Ben and Jerry's ice creams. I think that pizza lovers develop their tastes for pizzas from long-term conditioning, quite often from childhood. With pizza, there are no absolutes when it comes to taste. There are only preferences.