These are the photos of the dough and pizza made with 3% of Sprite to replace some of the formulas water. The dough was a lot softer than the same dough made with just water.
I really liked the part that the dough ball opened so easily in a one day cold ferment.
The rim crust was nice and moist. The rim was smaller than the usual rims I make when I open dough balls. I didn't do anything different to create the smaller rim. It was because the dough just formed into a skin without much of any elasticity.
I am not quite sure of what the small amount of Sprite does to the dough. Will have to do some more experiments.