What sugar and salt levels would you recommend to try? I would like to do some experimenting. Thanks
A fairly typical amount of salt for a pizza dough such as yours is 1.75%. The sugar can vary all over the place, depending on whether you want more crust color or a more soft and tender crumb. Since most of the beers you have been using are fairly dark in color, I don't think you need more color from sugar. However, if you want a more soft and tender crumb, without adding a great deal of sweetness, you might try around 3% sugar to start, and go from there.
I didn't mention it earlier, but you might also be able to tolerate a bit more hydration since your Power flour has an above average absorption rate. If you decide to increase the hydration, you may want to do it as a separate experiment. The oil, at around 2%, also imparts a "wetting" effect to the dough, so you don't want to raise the hydration too much, maybe a percent or two to start. The increased hydration should help produce a somewhat more open and airy crumb, if that is something that you would like to achieve.