Marc, what was your opinion of the tests you made with the liquid smoke? I think we are not looking for a first bite of homemade pizza and thinking, "Aha! Liquid smoke!" Subtle is what I'd be looking for.
I was thinking of adding some smoked paprika and/or smoked salt (in the proper proportion) to the dough, but especially with the smoked paprika, the question is how much to add to faintly flavor the baked crust without changing its character or color. Pink pizza dough doesn't sound too appealing.
Also, regarding the smoked flour, I would think one could get fairly consistent results with a stovetop smoker by using a the same heat level with each batch, the same timing, and the same quantity of flour and wood dust or chips.
Rita