I’ve been experimenting with malted (Carnation Original Malted Milk Powder) crusts. I’ve concluded that the addition of malt to the dough (at reasonable quantities) does not actually impart a malted flavor. Rather, it has the unexpected (positive) effect of enhancing the crust flavor by adding a marked “baked-bread” taste and aroma, beyond the normal pizza crust taste and aroma.
When I started out I was expecting that malted-milk flavored result, but never really got it, even when increasing the malt to one tablespoon per cup of flour. At that dose, I noticed that the aroma in my kitchen while the dough was rising was overwhelmingly malted milkshake-like. Indeed, it was completely over-the-top in this regard, and I was certain that I had ruined my dough. After I baked the pizzas, however, the malted milkshake had morphed into a strong French baguette aroma, and there was no sign whatsoever of the malt. The finished crust tasted pretty good, if a bit too strong baguette.
Then, I reduced the malt to one teaspoon per cup, and the results were not significant. I couldn’t tell any difference between that malted crust and a non-malted crust. Finally, I went with one heaping teaspoon per cup of flour and achieved that enhanced “baked-bread” effect, but now it was subtle and pleasantly fragrant without being overly obvious.
I'm now thinking that when it is necessary to make a quick pizza (in an hour or two), and do not have the time for a the dough to properly mature or cold ferment, then the addition of malt can, to some degree, imitate the flavor gained from a longer rise or from 48 hours in the fridge.