I did an experiment with unfermented dough a few months ago, which I documented in a thread on here somewhere. In this experiment I baked some pizzas using dough without yeast, and I also made pizzas using essentially identical dough with yeast but no fermentation time. From what I remember, I made a few batches of each type of dough, making minor changes with each batch.
I'd probably call these pizzas cracker style.
Without yeast, the crusts ended up pale, gummy, lifeless, and flavorless. They were floppy and sorta resembled tortillas. These pizzas weren't horrible, and they were even pretty good in some ways, but I would never consider serving them to paying customers.
When I used yeast but did everything else the same as I did with my yeastless dough, the pizzas were much better and much more presentable. Every time. The two major differences I remember are: 1) No gummy, soggy crust, and 2) Much better flavor. Seriously, yeast added a ton of good flavor.
From what I remember, buceriasdon indicated that my results were consistent with his experience doing the same (or a similar) experiment.
Obviously there are some things to consider before trying to translate my results to a commercial environment. Regardless, what I did was very easy, and I don't think it would take much effort to translate it to a commercial setting.
