Peter, do you know where to buy non-diastatic malt? Or do you know of any AP flours that are malted? Would malted milk products be doable?
I will tackle your all-purpose flour question first, and then address the others.
In the U.S., just about all milled white flours, including all-purpose flour, are malted. The ingredient most often used is malted barley. You will usually see in in flour ingredients listings, both at the retail and commercial levels. Malted barley is often called diastatic malt. Its purpose is to attack damaged starch in the flour and convert it to natural sugars to feed the yeast and for crust coloration purposes. Sometimes you will see the word enzyme in a flour ingredients list and, less often, fungal amylase. They all are diastatic ingredients that serve the same purpose as diastatic malt. I don't know if Tommy's is adding diastatic malt to its flour. Some bakers do that but if there is too much diastatic malt in the flour, it can lead to a wet and clammy dough with poor performance. I would guess that Tommy's is using a nondiastatic malt.
Nondiastatic malt is added to doughs for its use as a sweetener and for crust coloration purposes and for flavor. It does not have diastatic properties.
Nondiastatic malt comes in liquid and dry forms. The nondiastatic malt I use is in liquid form and comes from Eden Organic, at http://www.edenfoods.com/store/product_info.php?products_id=104050
. Another source for the liquid form is Barry Farms, at http://www.barryfarm.com/sugars.htm
. The dry form of nondiastatic malt is a little harder to find at retail but King Arthur has it via mail order, at http://www.kingarthurflour.com/shop/items/non-diastatic-malt-powder-16-oz
If you decide to get some nondiastatic malt, come back and we can discuss how much to use for your purposes. Usually, the amount depends on whether there are any other sweeteners in the recipe, such as sucrose (sucrose), that are to remain in the recipe.
Malted milk products, such as the Carnation Malted Milk, contain nondiastatic malted barley extracts but, as shown at http://www.amazon.com/dp/B001EQ4HVC/?tag=pizzamaking-20
, such products also have a lot of other things you normally do not need, such as wheat flour, milk, soy lecithin, salt, and sodium bicarbonate (baking soda). But, that said, I and at least one other member have tried using the Carnation malted milk powder in pizza dough. I thought that the baking soda created some off flavors.