Here's my entry. Instead of water I used beer. I decided that it would be interesting to use the Sierra Nevada Weizenbock included in the 2011 Beer Camp pack. The weizenbock is a German style hefeweisen, with a nice malty flavor with predominate banana and clove flavors from the yeast.
Here was the intended dough recipe:
15% Semolina Flour
I mixed all ingredients, except only 75% of the flour, and combined for 1 minute. I realized that the beer just wasn't quite equivalent to water in terms of absorption, so I added an extra ounce or so of beer and mixed for another minute. I then let the dough rest for 20 minutes, then mixed another 6 minutes, adding in the remaining flour after about the first 4 minutes. The I did a couple of stretch and folds, balled, and covered the dough and let it rise at room temperature for 4 hours.
I used 4 ounces of fresh mozzarrella as well as 1.5 ounces of chevre' for the cheese.
I sauteed Shitake, oyster, and baby bella mushrooms with a olive oil, malt vinegar, and garlic. And then added some fresh herbs from the back yard; rosemary, basil, and oregano to the saute.
5 minute bake, with the oven set to 550 (580 stone temp) and with the broiler on for the last 2:30.
This pizza had great flavor, decent oven spring, and a nice combination of crunch and chew. Quite frankly, I was surprised.
Sorry for the quality of the picture, my wife took the digital camera to the beach with our little girl (I'll be joining them on Tuesday), so I had to use my phone...