Ran a few different doughs last night, mostly to focus on whether diastatic malt makes a significant difference or not.
Dough 1: 100% AP Flour, 75% hydration, 0.5% ADY, 2% salt, 2% oil, with and without 1% diastatic
Dough 2: 100% AP, 70% hydration, 0.3% ADY, 1.25% salt, 2% sugar with and without 1% diastatic (HBolte's base recipe, converted the yeast wrong though)
Dough 3: 90% AP, 10% semolina 75% hydration, 0.3% ADY, 1.7% salt, 1% sugar, with and without 1% diastatic (Rparker's base, converted yeast wrong)
First off, as I'm typing this up, I realize that I've been converting my IDY to ADY incorrectly from the previous recipes, which is definitely why my 2-3 hour proofs aren't coming up as strong. Will be interesting to see next weekend tests once I convert properly.
Dough 1 came out completely flat. Crispy and tasty, but there was absolutely no rise. These were also done in the 10x8 I just received, but still, no rise going in and very little coming out. 2 hours was definitely not enough to get good rise... diastatic results were mixed. Some thought the one without had better crisp, others though the one that did had better crisp. I personally thought the one that had the diastatic crisped up better.
Dough 2 had the most rise, almost to the point of being too bready for my tastes. The dough just tasted a bit dry. Diastatic had better crisp here than not. This was the favored amongst my parent's generation in terms of texture/breadiness/chew.
Dough 3 had a small bit of rise, but not as much as dough 2. (Salt inhibition, less sugar?) In my opinion, the diastatic had better browning and a crisper crust here as well, but it wasn't really noticeable unless you compared them head to head. This was the favored amongst my generation in terms of texture/flavor/breadiness, though I would have preferred a bit more airiness...
So basically, I liked the diastatic malt add. Is it a game changer? No... is it noticeable tasting it side by side with/without, yes, but pretty minimally. More testing needed. Thanks to HBolte, rparker, and hotsawce for the insight/advice/discussion thus far. And since the wife is having an aversion to pizza as of late, I may be taking after Craig's method of making a butter/sugar/cinnamon one so get her in on some more dough testing too... time to review what my guests thought in terms of what they wrote down...