I'm not Pete-zza of course but as we don't seem to have many emergency recipes for preferment based dough, here is mine. If anyone is interested, this could be a base for further experimentation. This works well, but never quite achieves the full complexity that a regular preferment based dough has.
100% flour, Bel Aria 00 or A.P.
15% preferment, fully active
1.75% salt, kosher
Final dough temperature 30 - 32C
Proof for 90 - 120 minutes, ideally in a proofing cabinet @ 32C/75% RH
(not required if your preferment is already fully active)
25% water, mineral, 31C
21% flour, Bel Aria 00 or A.P.
4% flour, rye
Mix & place container in a 31C water bath. Allow to rise at least 50% before incorporating into above emergency dough
Note that I don't usually use Bel Aria or rye flour in my pizza dough. Also the amount of preferment used is large to compensate for the short fermentation time. The rye flour & mineral water strengthen the preferment flavours. And the use of weak flours is to aid the digestibility of a quickly fermented dough. Possible additions, which I have not tried yet would be adding diastatic malt for enhanced colouration and/or a tofu based cream cheese e.g. "Tofutti better than cream cheese", which adds a generic butter/nutty flavour to the crust (thanks November). Not as good as good as the flavour from a regular preferment, but the results are immediate.
edit: corrected typo