I have done the same sort of thing but using 00 flour to make a Neapolitan style pizza--all within an hour from start to finish. I use more yeast than usual, I use the hottest water the yeast (IDY) will tolerate (I heat the water in the microwave to between 120-130 degrees F), I knead everything in a food processor at high speed (with the metal blade attached), and I use a proofing box for proofing the dough (sometimes accompanied by moisture from a boiling cup of water). Before I do anything with the dough, I set the oven and my pizza stone to the highest temperature possible (around 500-550 degrees F), and I crank the proofing box to its highest possible setting (around 120 degrees F). I also use the smallest container that I can to hold the dough as it is rising so that the energy isn't wasted on heating the container. Following these steps, the stone is heated to a usable temperature in about 30-40 minutes, and the dough is ready to come out of the proofing box by about the same time. Forming, shaping, dressing and baking the pizza take about 10-15 minutes total.
I tried using the above approach using other types of flours and while I was able to make pizzas, the crust was not as good as using doughs made from 00 flour. They had more of a cardboard texture. I found that I could combine some all-purpose flour with 00 flour and get a fairlly decent pizza also. I learned a lot about dough dynamics from pushing everything to the limit, just as you did. As long as I didn't exceed 138-140 degrees F, the temperature that would kill the yeast, I felt I would be OK. And so it was.
BTW, the above approach I described is one that I most often use in making the pizzas with eggs, as reported on the Pizza with Egg thread. (For those who are interested, the details of the proofing box are set forth on the Proofing Box thread.)