An emergency type dough is your best bet for a relatively decent pizza in short order but you're still looking at around 2.5-hours from mixing bowl to table. It is possible to make a fried pizza dough (think Celeste) in about an hour from mixing bowl to table. You will not have any option as to the type of crust that you are going to make as it will be just a "fried crust". Take any pizza dough formula, adjust the dough absorption to give a nice supple but not sticky dough in the mixing bowl (normally around 62% but this will vary with flour and formulation). Adjust the water temperature to give you a dough between 85 and 90F (about 95F water). The yeast level should be doubled. Mix to a smooth dough, immediately scale and ball, lightly oil the dough balls and set aside to proof for 30-minutes but not more than 45-minutes, roll the dough out using a rolling pin or open it by hand (NOTE: Don't open the dough ball into a skin larger than what you are going to fry it in/frying pan). Once the dough is opened set it aside to proof for about 15-minutes (a pizza screen works well for this). Fry the dough in a frying pan with a good amount of oil (345 to 365F). Fry on one side and watch for it to begin bubbling then flip it over to fry on the other side until lightly brown in color, turn it once again to get the desired color and place onto towel to drain. While still hot place onto a screen and dress the pizza as desired, place back into 475F oven to finish baking. We did these all the time when fried crusts were all the rage. They're hard to get by the "food police" these days.
Tom Lehmann/The Dough Doctor