I used munton's before and it didn't taste must different than with baking yeast. I assume S-04 or S-33 would throw some interesting flavors, but why spend that money for pizza dough? I'd be interested to hear results though. On a side note, I always use spent grain in my dough and it turns out awesome!
Tap: Brandy Barrel Sour, Brett IPA, Tart Cherry Berliner, Sour Coffee Porter, Witbier, Helles Bock, Helles Bock Braggot, Strawberry "Nebraskambic," Raspberry Flanders
Secondary: OatRye Blonde, Plout Sour, Blueberry Ginger Sour
Primary:Belgian Dark Strong, Scottish Wee Heavy, American Session Wild Ale, Brandy Barrel "Lincolnambic"