Chaz, if I may ask, where did you get this from?
Time is relative
Less than a day has special considerations and more than 4 days has it's own potential issues, but, for 1 to 4, it's really just a matter of using the right amount of yeast and applying the right amount of coldness and heat (cold slows the down, heat speeds it up). The key to yeast, for those that haven't worked with it extensively, is flexibility. As long as you don't plan a party and keep a relatively open schedule, you can accommodate a dough that's ready early or late by making the pizza earlier or later (or ramping up the proofing temp a bit). It's generally better to undershoot the mark and have dough that isn't quite doubled in time, than to overshoot it and have it double early. If it doubles too early, you can punch it down, but that's pretty advanced pizza making and runs the risk of overworking the gluten.
Short answer- find a two day recipe, increase the yeast by a bit (maybe 1/3 more), and be flexible. The only way to master yeast cultivation and predict time frames is to work with yeast over and over again- and to take plenty of notes, marking down all the variables (water temp, yeast age, air/flour temp, etc. etc.).