Did you notice the lack of Salt in the dough even after compensating?
i forwent trying to add salt the next day, and just cooked it as it was. without the salt to inhibit the yeast, the pizza rose like mad in the oven (it was in danger of jumping out of the pan). as for the taste: it, to me at least, tasted rather like a dinner roll--very 'light and fluffy'--and seemed to have a similar texture as well. it was an interesting change of pace, but i think i'll stick putting salt in my dough in the future.
as an interesting aside, i mentioned, to my grandma, that i had forgotten to put salt in my pizza dough, and she said the always makes her pizza dough without salt--go figure.