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: Doppelbock, American Pale Ale, Hefeweizen, Kettle Soured Berliner Weisse, Black Saison, Scottish 80/-, Wild Cider, Tart Cherry Porter, RyePA
Secondary: Flanders Red, Lambic, Flemish Barrel Sour, Dark Strong Sour