Re: Low Salt Pizza Dough

Diastatic malt has enzymes that break down the starch in the flour/dough into sugars. It can aid in flavor development, better texture, more crispness, and browning. “Low” is the weakest version available which is easier to measure in small quantities. This is the one I use: https://giovannispecialties.com/product/tony-gemignani-low-diastatic-malt/

Amazon has lots of other options, but many don’t tell you the strength. Low is typically 20 degrees lintner. Others may be 60 or 200 degrees. The conversion is linear, so if you get one that 60 degrees, you’d use 1/3 as much. For 200 degrees, you’d use 1/10 as much.

The % is the % of flour weight, so 0.2% = 2g for ever 1000g flour. It’s a good starting point. You can work your way up to about 2%.