I have been experimenting to get better crispiness in my high-heat pizzas. These were pretty good, and gave me a chance to try malted milk powder.
Flour: All Trumps unbleached/unbromated High Gluten 100%
Carnation Instant Original Malted Milk: 2%
Ischia Yeast: 5.5%
(bowl residue 2.5%)
Ferment: 14 hrs room temp (70 degrees F)
Proof: 6.5 hours room temp (71 degrees F)
Bake: 700 degrees
Eat: Under 10 minutes each
-Soft interior. Some crispiness on the bottom (which I was shooting for) – especially the second (red) one.
-Dough handled wonderfully.
-I couldn’t detect much difference in flavor between using sugar vs. malted milk powder (I tried this recipe previously with sugar instead of malted milk).
-No sour flavor from the yeast in the crust.
-The malted milk seemed to have impact on the coloration of the crust (a little more brownish hue).
Still working on getting more crispiness though…