I had to make an emergency batch this morning that could be ready for baking within two hours. I'll have to make another batch and take note of what I did. I eyeballed the sugar and IDY (crazy, I know, but it works for me). The only major difference between this and my usual recipe was that after kneading the dough, I cut it into 3 lb portions, let it sit for 45 min to an hour, then cut and formed dough balls. I let those sit for another hour before using to make pizza. I had to bake a few pies this morning, but I let the dough balls sit out for 2 hours and then put them in the cooler. I will say that the balls aren't as easy to stretch (but not exactly difficult either, probably due to the lower hydration I used (58% vs my usual 60%).