If you'd like, you can make what some pizza operators call an "emergency" dough. This is what they sometime resort to when they run our of their usual dough or something has gone wrong with their regular doughs (like the cooler breaking down overnight). What they do is significantly increase the amount of yeast, typically by 50% or more, and they boost the water temperature so that the finished dough temperature is around 90-95 degrees F. Using these simple techniques can produce a "usable" dough within a matter of 2-3 hours. The problem with this dough is that the crust will be like cardboard and have little or no taste, and quite often poor coloration. If that is OK with your kids, then you can take basically any NY style dough recipe, including the Lehmann NY style dough recipe, and use the simple steps mentioned above.
If you have more than just a few hours, say, 6-10 hours, then you can take a basic NY style dough recipe, reduce the amount of yeast to a fraction of a teaspoon, and let the dough ferment at room temperature for anywhere from 6-10 hours. Here's a typical recipe that you might try (the dough will be enough for two roughly 13-inch pizzas):
3 1/3 c. (15 3/4 oz.) high-gluten flour
1/4 t. instant yeast (SAF Red instant yeast preferred)
1 3/4 t. sea salt
1 1/2 c. lukewarm water (around 68-72 degrees F)
If you have time to attend to the dough to be there after it rises, say, around 6 hours, I would use the 1/4 t. IDY called for in the recipe. If the best you can do is start the dough in the morning and finish it after work, then I would use 1/8 t. IDY and let the dough rise for 10 hours, or for so long as the dough doesn't overferment and start to collapse. Either way, you won't get the best crust but it will be better than a 2- to 3-hour emergency dough crust. You will have to do some experimenting with the times since the dough will ferment faster in a warmer room temperature environment than in a cooler room temperature environment.
If you need help in the steps to make the dough following the above recipe, let me know.
BTW, do your kids like Neapolitan-style pizzas using 00 flour? I have a recipe for making a pretty good (single) Neapolitan pizza within an hour, from start to finish, using the Bel Aria 00 flour. However, you will need a proofing box to do this (I can provide the details). It will take a bit longer to make a few of the pizzas. I usually make just one as a quick snack for myself.