Norma gave a nice explanation of the situation. To what she said, I will add that you might be able to use bread flour, which I understand you will be purchasing soon. I have been using bread flour supplemented with vital wheat gluten to approach the protein content of a high-gluten flour, which is what MM says it uses to make its dough. On the matter of the molasses, I did a quick Google search last night and while it appears that there are molasses products in China, they may be hard to find in stores. Molasses is an essential ingredient to an MM pizza and without which you cannot make such a pizza. If you do find a source of molasses, be sure that it isn't a "blackstrap" molasses. That form of molasses has great flavor but it is not sweet enough to use all by itself to make an MM pizza, and it is also too dark and will make your dough and pizza crust and crumb too dark. A regular molasses might also make an MM clone dough too dark but that is something that is not necessarily bad. The pizza can still taste great. Some people might ever prefer the taste over a real MM pizza.
Another thing to keep in mind is that an MM dough is low in hydration (around 50% and a few percent higher when the water content of molasses and the oil are taken into account). That means that you will need a good mixer. It is not a dough that is easy to prepare and knead by hand, and using an electric hand mixer will not be particularly helpful. I have been using a food processor because the weight of dough balls that I have been making--12 ounces--is too small to use my home stand mixer. When I start going to 11+-ounce dough balls, I will still use my food processor. What Norma uses for larger batches of dough is a commercial mixer that operates much like a home mixer, but much better.
It is possible to make a cold fermented version of an MM clone dough. I have done very little with this approach but I believe Norma has done a test or two using cold fermentation. The MM pizza chain does have some stores in the Atlanta, Georgia area where their commissary is located that use fresh dough balls but most of the MM stores use frozen dough balls from the commissary. That has been the focus of our efforts. If and when we are able to come up with the best version of a frozen MM clone dough, maybe someone will try to come up with a cold fermentation equivalent. I like the frozen dough ball method personally since it allows me to make frozen MM clone dough balls and freeze them until I am ready to use them (usually within fifteen days of making them). In your case, if you are able to make and freeze MM clone dough balls, you can let them defrost in the refrigerator for up to three days and then use them.
Thanks for your detail explanation and help,as well as Norma too.
I went to the market for the ingredients last afternoon,(since the new year is coming,people will get a long holidays),but I just get back a big bag Golden Statue Bread Flour as I said in my thread. Regarding the other ingredients,I almost could not say out what they are when the market guy ask me while I only know the English name as you guys mention,and I only translate them from my dictionary without knowing the actual thing...For example,the Wheat Germ,the shop owner said there is no supply of this now since it is very cheap(I do not know if she said is real).and the cornmeal,their are some different size,I do not know which to pick.and VWG,they took out some not only four but with many wheat flakes in...and I do not see any molasses maybe,I think I need to do more searching and note to match the right ingredients first.
And I do not have a thought that food processor could mix dough before,is it running too fast?and I see one commercial mixer yesterday,the volume of dough is 5kg,I think I need to try in small batch first.
Regarding the dough holding window is one another issue I always think since it is not possible mix the dough all the time,one time per week would be fine I think.After Norma's explanation,I have a though: We mix two batch(or two different situation dough),one for cold fermentation in cooler with lower yeast level,maybe 0.3%,to supply from the early 3 days(maybe Tuesday to Thursday,when we make the dough on Monday),and another in frozen with 0.6% yeast while defrosted under requirement from Friday to next Monday.Peter,do you think the solution could work?
There is another question about MM recipe,do you think it is good match to bake at the conveyer air impingement oven?
Sorry that there are so many questions to take you so many time...