For my science fair at school in a couple months I think I'm going to do something along the lines of testing flours with various protein contents and comparing it to gluten structure in the baked pizza. The science fair at my school is usually late January, but sometimes it's held before Christmas break. I'll be sure to post pictures of my board/presentation when it gets to that time.
I would be interested in seeing something regarding different baking surfaces, but all I have to compare is a Pampered Chef baking stone and a WFO.
I can't wait to see what your children end up doing, TXCraig1.