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Tom, What are the steps to increasing the flavor of the pizza dough? I have been experimenting for the last year, with many different flours and techniques. The most increase that I have got is through the use of a 50% bigga but it has a limit to the increase. I allowed it to set at room temp...

Tom, I am getting light crusts. The bottom is perfect and the cheese is browning perfectly. I am using 800 grams of flour, 500 grams of water. 1/2 tsp ADY, 1- 1/2 tsp salt, 2 tsp honey, 3 tbs whey, 3 tbs Malted Milk. 1 tsp olive oil, after a 5 hour poolish of 300 gram flour and water plus the...

Tom, Have you ever experimented with Diastatic Malt, to add flavor to pizza dough during fermentation? Where can I buy some Diastatic Malt? MWTC P.S. I asked you a few questions before the memorial holiday, did you see those questions?

Tom, The last time I asked a question of you I got my answer, so lets try again. How do I make my pizza dough bake more airy and light withoout loosing the chewiness? My dough formulation is as follows: 800 grams of Heckers (Bread flour) 500 grams of water = 62% 1/2 tsp ADY 1 1/2 tsp salt 1...