Re: How much Diastatic Malt do you recommend?

I made incredibly good white bread using malt, but it seems like it makes pizza crust soft, like the denture-safe crust at Papa John’s and Domino’s.

I know this is an old post, but diastatic malt powder = soft crumb?  Is that a thing?  I’ve never noticed…almost sounds like this poster was thinking about dough conditioner of some sort?

Any thoughts here?