Well so here I am... I made a dough that would have normally be 2 day, but using the pear infusion as all of the water called for and no added yeast. It took 4 days in the refer for the dough to fill my normal containment vessel. It handled well. Sauced with a vegan "bleu cheese" dressing, I topped it with Japanese pear slices that had been sauteed in vegan butter and balsamic vinegar. The "cheese" was crumbled tofu mixed with salt and miso. I liked it, there was rather a large gum line, but I didn't seem to mind. And since I went with Japanese pears, it screamed out for sake.
The crust had good flavor. but not really a discernible peary flavor.
I would make this pizza again, not so sure I would go to the trouble of the infusion though. I am satisfied that the original premise of can one make bread or pizza from an infused water with no added yeast has been proven. Yet, I still have to think that the amount of work for little gain means it is more gimmick than good method.