Using diastatic malt in high temperature ovens

In the Pizza Bible, there's a small paragraph about using diastatic malt. I'd like to use it for the because it makes dough easier to work with and adds flavor. But, the book says to avoid it if co... (more)

Bill Fleischer
posted about 3 years ago

Diastatic Malt Alternative?

I cannot find diastatic malt powder. I was wondering if I could just replace that with sugar for the recipes in The Pizza Bible. Would I use same amount of sugar as malt or less? Thanks

Aya S.
posted almost 3 years ago

Diastatic Malt (pure or blend)

I note the Pizza Bible calls up for 10gm Diastatic Malt (for 453gm flour) for a Napoletana Dough when baked in a home oven. Is this 10gm of pure Diastatic Malt or 10gm of a blend (typically 1:9 part ... (more)

Nick K.
posted about 2 years ago

Any diastatic malt alternatives?

Hi, guys!
I've got a serious problem: I can't find any malt powder in Russia and Ukraine. Same here for malted flours. So, the question is: are there any more or less adequate and still well working... (more)

Giorgio O.
posted 11 months ago

Malt in Chicago Deep Dish Dough ??

I'm going to try making a cast-iron skillet pizza, but I have a couple of questions:

1. I notice that the directions given are for using a stone in a regular oven. I'm assuming I can do this in my... (more)

Dean T.
posted almost 3 years ago

Diaststic & Non-Diastatic Malt

Just curious if you can use Diaststic & Non-Diastatic Malt together when making dough?

Thank you!

Matt D.
posted 19 days ago