-b- don't be dismay if it takes awhile to get answers. Most ppl that read the posts may not have the answer or one that makes sense to you and the experts don't always answer right away. I think they really have to be in the mood.
If you want a dough ready to be used the same day, it's rather simple. Take any recipe and up the yeast.
You are right, that most recipes on here are written for a 24hour period to 4-5 days in the fridge. I'm currently working on a recipe to be release sometime this weekned or next week that will simplify pizza making and allow for a pie in about 6 hours. It just needs a bit more testing first.
That is the minimal time that I could reccommend at this point. You can shoot for a 4 hour time interval from prep to bake but I think 6 is a good start. Take any recipe and use 1/2 tsp of ADY/IDY per about 300gm doughball (12" pie). Some recipes off the net will call for even more yeast but it's really not necessary. They will call for about a tsp of yeast per pie. These are the recipes that tell you to add a packet of yeast per recipe for 3-4 small pies.
If using ADY, you'll want to mix it in warm (bottled/filtered) water and let it sit for 5 min to froth up before using (esp if planning to bake in 6 hours time). After you mix up your dough, divide it and ball them up. Place on a lightly oiled container and cover with a piece of plastic wrap. Allow to sit at room temp (70-75F) until ready to bake. Have your oven preheated 1 hour prior to baking. You'll want to stretch and create a pizza skin when the oven is ready. Good luck and post up some pics.
