These are the results when using Tony's master pizza dough with the starter from the Pizza Bible, with the modified ingredients I posted about at Reply 1323 http://www.pizzamaking.com/forum/index.php?topic=30641.msg366271#msg366271
I was very busy yesterday, and the dough ball sat out too long to warm up, but the final pizza was very tasty in terms of the taste of the crust, the moistness in the rim and so forth. The dough ball was taken out of the deli case about 3:05 PM yesterday and then wasn't able to be made into a pizza until about 6:05 PM last evening. The dough ball was very easy to open, with no elasticity, or stretch back. I would like all of my dough balls to open that easily. The 2% AB Mauri malt didn't seem to affect the bake, unless the crispness of the bottom crust could be taken into account. I liked everything about this slice of pizza I tasted, except that it wasn't as crispy on the bottom crust as my regular boardwalk style of pizzas. I don't know how I could try to achieve a little more crispy bottom crust when trying the same recipe. The dough balls did weigh a little more than my normal dough balls.