I think what you have been experiencing comes down to matters of personal taste. When I first started experimenting with the Lehmann dough recipe, I tried to stick to the script as much as possible, deviating mostly to adapt the recipe to different ways of making the dough (mixer, food processor, bread machine, by hand, etc.). Later, when preferments became a popular topic on the forum, I adapted the basic Lehmann recipe to use a preferment. I was even able to make some truly outstanding room-temperature and same-day Lehmann doughs that I thought rivaled the best Lehmann doughs that were subjected to refrigeration (see, for example, Replies 165 and 175 at http://www.pizzamaking.com/forum/index.php/topic,576.160.html
). Apart from these experiments, I have never been able to produce a same-day, few-hours Lehmann dough that satisfied me personally. I recall that DKM indicated that he was able to make a decent same-day room-temperature NY style dough, so I know it can be done. But any effort I have undertaken to make a Lehmann dough in a few hours, no matter what kind of flour I used (from KASL to all-purpose), have come up short from a personal perspective. The crusts tasted cardboardish to me, the crust color was lighter than I wanted, and I had to watch carefully for bubbling. Also, unless I kept the dough really warm, as by using very warm water, the dough was too elastic and difficult to shape without springing back.
Tom Lehmann himself acknowledges that there are times when pizza operators may have to adapt dough recipes, including his, to make a same-day dough (aka "emergency dough"). This might be done, for example, when an operator runs out of the regular dough or something happens to the regular dough (e.g., the cooler breaks down overnight). To make the emergency dough, the usual practice is to use warmer water than usual and a lot more yeast. This combination will produce usable dough within a few hours. By most people's reckoning, it won't be as good as a slowly fermented retarded dough, but that is largely a matter of personal taste. The one area of pizza that I never argue about is matters of personal taste. It's not a matter of good or bad or right or wrong. I would be thrilled to be able to make a simple, few-hours, room-temperature Lehmann dough (using all-purpose flour, if possible) that rivals the ones that have pleased me the most in the past. I just haven't been able to do it yet.