We made whole milk ricotta and saved the whey for making dough. I thought the whey definitely improved out dough which was previously a little lackluster in the flavor department. We made ours using citric acid using Ricki Carroll's recipe, which, excepting the use of citric acid in place of lemon juice or vinegar, is quite similar to yours. Next time we will try to adjust our recipe for a creamier result, but what we we made went quite well on our "Three Cheese" pizza: homemade mozzarella and ricotta, plus purchased Parmigiana.
While I get pretty nice structure on my dough, I don't get the nice cornice that you do. Not sure why, maybe because we roll our dough out instead of hand stretching? We do a traditional poolish (preferment) for our dough: flour, water, yeast and let develop for 4 to 12 hours. Then we mix the poolish and rest of the ingredients and knead. We let that result rise in the refrigerator overnight. With the whey, we did not get as much rise as previously but it rolled out nicely and with a new flavor note.