You’re all spot on with your comments/concerns. Back in the mid to late 60’s there was some interest in making certain types of yeast leavened bakery products with high levels of fruit juice. Don’t go the grape juice route as it contains tartaric acid, a pretty good mold inhibitor, and since yeast is a member of the mold family, it will inhibit it also. This concept was commercialized back in the late 70’s as a raisin juice concentrate. Stay away from pineapple juice too, as it contains enzymes (papain) that have the ability to liquify a dough (this is why it makes a good meat tenderizer). Don’t go with cranberry either, the high acid content will raise havoc with the dough/yeast. Your beas option as mentioned, might be to go with apple juice. If you can replace 50% of the dough water with apple juice you should have a chance at making it work, you’re on your own in the flavor department though.
Now, for the reality of it. Lets see, 30-minutes to scale the ingredients and mix the dough, because we’re talking about a very small size dough here (right???) we will add in another 30-minutes total handling time (scaling, balling, boxing, managing the dough, shaping, dressing, etc.) add in the ingredient cost, and how much is it that you are planning to make those pizzas for?
Tom Lehmann/The Dough Doctor