To complete the picture, can you tell me what the composition of your starter is in terms of the percent flour and percent water, by weight? Usually, those are the amounts used for feeding/maintaining the starter. Also, can you tell me how you calculate the amount of sea salt and honey? That is, is it as a percent of the 1280 grams of flour or as a percent of the total flour, including the flour used in the starter? In the final analysis, it may not matter what the precise numbers are, but I like to see the entire picture.
If you would like to have an artisan pizza product, I am not sure that you need to use any sugar, whether table sugar (sucrose) or honey. Sugar is not an essential ingredient, and most artisan dough products do not call for it. For example, as noted recently in this thread, Brian Spangler does not use any sugar in any form in his dough. However, if you have been having problems with crust coloration (too light), then the use of sugar in some form, or the use of diastatic malt, might be appropriate. All sugars in a dough serve pretty much the same purposes, namely, to feed the yeast during fermentation, to add sweetness to the finished crust (if used at high enough levels to be detected on the palate), and to establish sufficient residual sugars in the dough at the time of baking to contribute to crust coloration. Some sugars do this better and faster than others because they have more simple sugars, which are the only sugars that yeast uses as food. There are other sugars, called complex and very complex sugars, that have to be transformed to simple sugars before they can be used as food for the yeast. This can take a fair amount of time, usually many hours. As an example, sucrose (table sugar) is one of those sugars that has to go through such a time-consuming transformation. By contrast, honey includes 31% glucose and 38% fructose, which are both simple sugars, and 1% sucrose. So, for a short fermentation period, such as the last few hours in your case, honey might be a better choice than ordinary table sugar. Honey also contains more minerals than table sugar that can used as nutrients by the yeast and, depending on the type and color of the honey, it can also contribute to the flavor and coloration of the finished crust. There are also enzymes in honey that can help break down complex sugars in flour to simple sugars. Ordinarily, honey and table sugar can be used on an equal-weight basis provided that the formula water is reduced to reflect the 17% water content of the honey. For a fairly recent example of where I used honey in lieu of sugar in a short fermentation situation, see Reply 22 at http://www.pizzamaking.com/forum/index.php/topic,7821.msg68374.html#msg68374
If you are interested, for a good discussion on how different types of sugars are used in doughs, see http://www.theartisan.net/dough_development.htm
. There is also a good discussion of sugars in dough at http://thinktank.pmq.com/viewtopic.php?p=26479#26479
and also at http://www.pmq.com/mag/20071112/lehmann.php
Diastatic malt is not a sugar. When added to the flour, either by the miller or by a baker, it provides additional amylase enzyme activity by acting on the damaged starch in the flour to increase the levels of sugars in the dough. Diastatic malt can also be added to flours that are unmalted. Most domestic flours are malted, although there are a few that are not. If you are having crust coloration problems as noted above and do not want to use table sugar or honey, using diastatic malt should result in higher sugar levels in the dough for all or most of the purposes noted above. For a good discussion on malts (diastatic and nodiastatic) in doughs, see this article: http://www.pizzamaking.com/forum/index.php/topic,8308.msg71658/topicseen.html#msg71658
Using KASL in your dough formulation should result in increased chewiness in the finished crust, a bit more crust color and a bit more crust flavor. This is primarily due to the higher protein content of the KASL. You might also get a higher crust volume to the extent that the higher gluten levels in the KASL are adequately developed to better retain the gases of fermentation. Brian Spangler tried using high gluten flours for his dough formulation but found the crusts to be too chewy. That led him to use a weaker protein/gluten flour for his doughs.
EDIT (7/5/14): For the Wayback Machine version of the above inoperative link, see http://web.archive.org/web/20110404180707/http://pmq.com/mag/20071112/lehmann.php