Same-day doughs are quite common among pizza operators, but with all due respect, it is doubtful that one can achieve the same crust flavor profile as one based on a dough that has been cold fermented for 24 hours or more, and particularly beyond 24 hours.
Usually, the crust flavor in a same-day (few hours) dough comes from using large quantities of yeast (about double or triple the norm), the type of flour, and possibly above average amounts of salt and/or sugar (and possibly a flavorful oil). A three-hour dough rise is not sufficient to extract all of the natural sugars and to produce the usual array of compounds that ultimately contribute to crust flavor (and color and odor). In fact, of the three-hour period, about 15-20 minutes of it (depending on the dough and room temperature) is used up just getting the yeast to reproduce and to be fed sufficiently to produce carbon dioxide and ethyl alcohol. If warm water is used to make the dough and/or the dough is exposed to a warm ambient temperature during fermentation, the enzymes will work a little faster but not fast enough to do the entire job. What bread bakers--and sometimes pizza operators--will do under the circumstances is use ingredients such as "sours" to try to replicate the dominant flavors of a finished crust. Examples include acetic acid, lactic acid, and fumaric acid, among other additives. I recently tried using acetic acid (white supermarket-grade vinegar) with Steve's quickie NY style pizza--which I think is one of the best of its kind--but couldn't detect a flavor difference in the finished crust for the quantity of vinegar I used (I replaced about 5% of the water with the vinegar). I suspect a good part of the crust flavor with Steve's recipe comes from the flour itself (high-gluten) and the yeast. It's just plain hard to do in a few hours, or with additives, that which requires Mother Nature many hours to accomplish.
The above said, I think same-day doughs do have a proper place in the home pizza maker's repertoire--specifically, for those instances where one needs or wants to produce a pizza in a matter of a few hours. Even in those instances it is possible to make up for the low crust flavor profile by using the highest quality sauces, cheeses and toppings, just as Dom Demarco does at DiFara's with a dough that has only a couple hours of age. A good combination to me would be a Stanislaus- or Escalon-based sauce, Grande mozzarella cheese and Ezzo pepperoni. Beyond that, I would go for a dough with some age under its belt.