It's totally a personal thing and I'm bound to swallow my own words one of these days, but I just haven't made yet a fast-ferment or quick bread that feels like it was worth the effort.
Though, I just remember that my pizza dough probably takes 1.5--2 hours from start to finish. And it's wonderful. Basically, for two thinnish crusts:
1 T of dry yeast, rehyrdrated if required. (about 30g yeast cake)
270g lukewarm H2O
30g orange / pineapple / etc juice (2 T)
1 - 2 T olive oil
1 t salt
Then I add a powdered (via mortal and pestle) herb blend. Basically it's a couple tablespoons of dried oregano, and maybe a teaspoon each of sage and (sometimes) rosemary. At this point the liquid smells like a really dank IPA.
Measure out 420g of durum wheat flour and slowly incorporate (preferably with a mixer). I just have a hand mixer, so I have to knead in the last 50g or so by hand. Depending on the humidity, you may not use all of the flour.
Place in a container and cover with plastic wrap or a cloth. Keep it somewhere in the 70--80 F range. Let double in volume. Separate into halves and form the crusts -- mine are usually about 18" in diameter, i.e. very thin. Cover the crusts and let them rest for 30 minutes before doing anything with them. Add sauce, toppings, whatever and bake at the highest temperature your oven can manage. Use a pizza stone or terra cotta planter bottom if you have them. Takes about 8 minutes for me at 300 C (575 F).