Dough: Very little flavor difference. I was hoping to get some of that patented beer flavor in the dough but that didn't happen. I still think they are using some additive to achieve that.
Do you think the flavor you are going for comes from the amount and/or type of yeast being used? Also, it is my understanding if the dough rises too quickly it will decrease the flavor of the dough, so I've decreased the amount of yeast just to hold back on the gluten development.
Perhaps...one more day in the fridge would do the trick...
The pizza looked amazing!