Ok - I acquired the items from above and had a go at creating an "emergency" dough over the weekend. Here is the formulation I used...
Stop N Shop Bread Flour - 100% 475g - enough for two pies
Water - 63% 299g - 87 Degrees
Salt - 1.75% 8.31g
EV Olive Oil - 1.00% 4.75g
ADY - 1.75% 7.1g
Dough ball was 82 degrees after kneading
I mixed the dough by hand (no KA mixer yet) and kneaded for about 7 minutes, rested for 5, and continued kneading for another 3-4 minutes until dough was smooth. I set aside in an oiled bowl for a 2 hour room temp ferment, and it more than doubled in size. I skinned and dressed the pizzas and cooked on a 550 degree stone, verified with my new handy IR thermometer. Pizza was good, and the crust was "better than my average", but still not WOW! crust was crispy but had a tendency to be a little too chewy.
More work to do, but this will serve as "baseline". I'll try a good two day cold ferment next.