I just started using Diastatic Malt powder for baking Kaiser rolls, but I've never used it for pizza dough.
What benefits or characteristics are you expecting to obtain by using Diastatic Malt?
For my Kaiser Rolls, the recipe called out for Malt Powder and initially, I didn't have any, so I substituted the water ingredient with Budwieser beer which gave great results in flavor. After that, I found some Diastatic Malt powder on Amazon and tried it along with the beer. I didn't detect much difference in taste, but the texture changed very slightly by giving the finished rolls a bit more rise and airyness.