Not going to lie. The pizzas in this thread look fantastic. I'm just kicking off a batch of dough for dinner 2 nights hence. Here is what I've got going right now.
100% poolish using TXCraig's adjusted recipe with 2% spelt, and I decided to see how CapotBob's beer for the poolish worked. I've got (left to right):
One Degree Sprouted Spelt
KAAP 11.7%
Poolish @ 100% hydration AP yeast @1.25X IDY amount, 16% water for yeast activation, 84% beer
Utepils: Ewald the Golden, Bavarian Style Hefewiezen
In front is Briess Dried Malt Extract (DME), which is (to the best of my understanding) a fully dried version of the Liquid Malt Extract that is specified upthread. Brewing beer comes in handy when you need to slake your thirst AND when you need offbeat ingredients.

For those of you who are curious, the mod factor for DME vs LME is 75% DME = 100% LME.
Challenge with DME is it is EXTREMELY hygroscopic (attracts water) After opening it will quickly turn rock hard if you dont seal it extremely well.
I'll keep y'all posted.