Wucatus1, I have made numerous 18-22-24 hr pies with good results. It's mostly just playing around with the amount of yeast used to control how long you want the dough to ferment until it's ready. You can use the same recipe you have been using and just vary the amount of yeast. Then keep a log somewhere of % of yeast used along with other details and how long it took to ferement at what temps. This will be valuable information later.
I'll admit, I don't have a lot of experience with cold ferments. The numerous times I've tried using this technique I have a hard time achieving my desired texture. I often get a drier or tougher crumb relative to a 6-12h same day dough. It may not be a big difference to some, but for me it's night and day. I am not as familiar with the subtle/delicate/intricate flavors of a cold ferment as many others are. To me, I can taste sour and varying degrees of sourness. I think this is what members refer to as a richer or deeper flavor profile. I like a little tang in the dough but not a lot. I try to keep things simple by associating proportional degrees of sourdough flavor and texture to the degree of fermentation. I like doughs that are considered young doughs over mature doughs if that makes sense.
Can you get a comparable flavor in a room temp dough compared to a 3-5 day cold fermentation? The answer is a bit subjective and relative to the type and % of yeast use but generally I would have to say yes. I haven't made a same day sourdough with commercial yeast but I'm sure it's possible. What I have made is a same day dough using starters and have gotten sourdough results.
Here are a few SD pies made with a starter and a 21h room temp ferment.http://www.pizzamaking.com/forum/index.php/topic,12390.40.html
Here is a 23h room fermented dough with 3% starter that made a very good sourdough bread.http://www.pizzamaking.com/forum/index.php/topic,12538.60.html
Along this line, there are numerous members who have also overfermented same day doughs using starters in the sub 20h range.
Can you achieve the same texture of a cold fermented dough in a same day dough. Hmmm, even tougher question to answer. I don't fully understand fermentation so maybe Peter or someone else can give a better answer. Again, I try to think of fermentation in a simple linear process. I'm sure fermentation is much more complex process than I know or care to know about but for my purposes, I've dummied it down a bit. Depending on the amount of yeast used, it eats up the food sources, makes it's byproducts, and dough is fermented. We can hasten or slow this process by changing the temp of fermentation. So whether a dough is slowly fermenting at cold temps or quickly fermenting at high temps, it's going through the same process. As we go throug this process we can get expected flavor and texture changes along the way. The further the fermentation, the more flavor and the denser the crumb becomes (SD texture).
So yes, if you take a same day dough towards the end of fermentation, it will have certain flavors and texture associated with it similar to a sourdough bread. IMO, I believe these are the same flavors and textures of cold fermented doughs but I can't be sure of that. Again, I have very limited experience with the subtleties of cold fermented dough along with my bias for same day doughs prevents me from giving a fair and accurate comparison.
Now to ask some really tough questions of an extreme comparison. What if we took a 1-2 hour emergency dough with a high percentage Starter and let it reach maximal fermentation and compared that to a lower yeasted 3-4 day cold fermentation. What will be the similarities? What will be the differences? Will one be better than the other? Will they have some similarities and some differences? Will they have the same flavors but different textures? Hmmmm, I don't know but if I had more time I would do the test. Perhaps in the future somtime.
But enough theorizing. You are probably just interested in knowing if you can make a good same day pizza with good flavor. Peter has been around a long time and would be able to direct you better. I've only been on this forum since last April/March. Recently I have been playing around with a same day technique that involves 20-30% active starter with a small amount of IDY. The starter for the "flavor" and the bit of IDY for added lift all in a 6-8 hour time frame. Member Straybullet has found favor with this technique and posted recently about it here...
Reply #88-#93, #96http://www.pizzamaking.com/forum/index.php/topic,12538.80.html
Good luck and keep making those great looking pies.