Another great looking pizza. I can see the telltale signs of long fermentation in the finished crust.
I also think that it is great that you plan to experiment with other flours, honey, fancy salts, and fresh yeast. I like honey in dough because of the rheology (flow characteristics) that honey gives to the dough. Also, if the honey is raw honey, there are several enzymes that bees add to the nectar that help break down complex sugars into simple sugars that feed the yeast, among other things. Typically, commercial honey lacks many of these enzymes because heat is used to extract the honey from the comb and doing this destroys enzymes. I believe the white Hawaiian honey you referred to is organic and raw and may have the full complement of enzymes. Using a higher quality salt will also provide nutrients to the yeast that are lacking or less available in ordinary table salt. It may well be that you won't be able to tell the difference in the finished product from using the alternative ingredients, but who knows? I hope you will report back on your results.