Say I want to make an alright pizza dough but I'm incapable of planning meals more than two hours ahead of time. What can I put in the dough to cheat a more complex flavor with a very fast rise?

I second the rec to (in the future) just make pizza dough and freeze it. You don't have to have any plan for when to use it, just have it there for when the need arises

Just make it in bulk and freeze it.

Some Italian seasoning in the bread is great but imo the dough isn't supposed to have much flavour. You can season it but that interferes with the rising if you do too much. Add more stuff to the sauce and you'll come out ahead in the end.

Roast some garlic ahead of time, mash some and knead that into the dough. If you find a focaccia recipe you like, that's easily adapted into a pizza dough as well. Also, in my experience, I could freeze the dough pretty easily so if you have room, you can make batches ahead of time for your pizza-based needs.

I would make a runny biga. The more watery it is, the quicker it will ferment and produce complex flavours.

I would keep the biga in a warm environment, say about 30°C give or take. Note that if you go too warm or leave it too warm for too long you might start producing some off or fruity flavours and this is beyond the scope of my experience so YMMV and you would need to fiddle around with this to get it right.

I would replace a small amount of the liquid with something high in lactic acid such as sauerkraut juice or other naturally pickled brine. Watch the salt content though and adjust accordingly. This is to introduce lactic acid to replicate more complex flavours somewhat like you'd get from a longer ferment with sourdough. You could also just use powdered lactic acid however most people who aren't making their own vegan cheese or certain types of beer almost certainly do not have this on hand so...

I would use about half a teaspoon of diastatic malt per two cups of flour except in a situation where the pizza is going into a high heat oven to make an authentic Neapolitan pizza. You may want to consider adding in some additional wheat gluten/seitan especially if you're using low quality flour or all purpose flour to compensate for the inhibitory effect on gluten development.

If you happen to have sourdough starter laying around, use that as a substitute for flour/water accordingly and there's virtually no limit to how much starter you could use (within reason) but you probably don't have sourdough starter on hand.

That's all that comes to mind.

make twice as much dough as you'll use now and put the rest in the fridge for 2-3 days.

for the now-pizza, spread some butter or oil on the crust after it's baked. if you want to be really fancy try to get it on the bottom too and then put it back in the oven for a minute to maillard that shit up (or pull it 2 minutes early and then put it back in for 2 minutes)

Literally sugar