Keep it in the freezer and that time comes down to "defrost overnight 1 day in advance", or you can try thawing it out under a tap or something.

Always nice having some frozen dough and sauce handy in the freezer.

For amazing flavor, yes. But the biggest upside to pizza at home is that it is almost literally impossible to make a bad pizza. You can definitely do same-day dough, or even just buy dough balls from the grocery. Its hard to shortcut letting yeast work their magic.

My bread-machine dough takes 5 minutes of hand-on time and is ready in two hours. It's not as good as if you let it rest or do a fancier hand- or mixer-prep, but it absolutely will not keep your pizza from being better than any of the major chains (not that that's a high bar, but still).

You can get a nearly the same results in a couple hours if you keep a sour dough starter in your fridge and use the discard from that in your pizza dough. Add the discard to your warm water along with the yeast to warm it up.