I had posted about using whey to replace the water in my thread about making homemade Ricotta at Reply 8 http://www.pizzamaking.com/forum/index.php/topic,19051.msg186405.html#msg186405
The whey NY style pizza turned out very well. The dough was a little drier than when using water, but the dough ball opened up well and the pizza baked well. There was a buttery taste in the crust. There was good oven spring and good bottom crust browning. The bottom crust did have a yellow hue.
GM Full Strength flour was used as the flour.
Steve, my taste testers and I enjoyed this pizza, because it was different.