Can you refresh my memory on the timeline for the dough and pizzas using the poolish and diastatic malt? That is, what was the protocol/times for the poolish, the final mix, cold fermentation, etc.?
Also, did you detect any differences between the crusts with the diastatic malt and without it?
And how did the pizzas with the diastatic malt taste?
I assume that all of the pizzas, including the Sicilian-style pizza in the deep-dish pan, were baked at market. Is that correct?