Thinner pizza crust.

[M Andreyka]

Out of curiosity, how much diastatic malt powder would you add, based on the exact dough recipe you posted? Thanks !

Sorry I don’t check in here that often, I would add 1-2% depending on the temp you are cooking

450 deg I would add 2% and 550 with a stone or steel 1%

 

[Arun L.]

Out of curiosity, how much diastatic malt powder would you add, based on the exact dough recipe you posted? Thanks !

Sorry I don’t check in here that often, I would add 1-2% depending on the temp you are cooking

450 deg I would add 2% and 550 with a stone or steel 1%

I'll post my own update later.

@Tim Campbell, have you used that before in baking or other recipes?

 

[EricV.]

Reading about people using rolling pins for pizza dough hurts my heart. I probably use a different dough recipe every time but still get a nice Neapolitan style crust. I just google "Neapolitan Pizza Dough" make one that looks good.

Technique is more important than recipe, as is the case with most cooking. This video was the first that came up on a quick search. Most every video on opening up a pizza dough will use the 1/4-turn method for stretching the dough. I'm guessing if you go to your favorite pizza parlor, you'll see the same technique (unless your favorite pizza parlor is Dominos or Pizza Hut).

One of the better videos on 00 flour dough stretching!

 

[M Andreyka]

How did they come out? Sorry for late response

I'll post my own update later.

@Tim Campbell, have you used that before in baking or other recipes?

Keep in mind most bread flours like King Arthur bread flour are already malted , some flours list it as “enzymes”

 

[Tim Campbell]

I'll post my own update later.

@Tim Campbell, have you used that before in baking or other recipes?

No, but I will try this at some point