As I noted at the bottom of Reply 2123 at http://www.pizzamaking.com/forum/index.php?topic=3940.msg366419#msg366419
, each MM clone dough formulation pretty much stands on its own because of the type and brand of flour used and the type and brand of molasses used. The reality is that we don't know exactly what MM is doing as to the selection and sourcing of these ingredients. You can get a better feel for how the numbers can change depending on the flour and molasses, or molasses blend, used, see the MM clone dough formulations set forth at Reply 2123 referenced above and at Reply 2110 at http://www.pizzamaking.com/forum/index.php?topic=3940.msg363403#msg363403
. In both cases, I tried to match the formulations to the nutrition information given at the MM website. Changing either the type or brand of flour or molasses (or molasses blend) would mean a different set of numbers to match the MM nutrition information.
In your case, with the Power flour, you might try the MM clone dough formulation set forth at Reply 2110 cited above because the Power flour has an above average rated absorption value for a high gluten flour, and it might benefit from the higher hydration value called for in Reply 2110. Also, you won't have to hunt down molasses products that are not available on most supermarket shelves. The Grandma's molasses, while not perfect for crust coloration purposes, is perhaps good enough for your purposes and is available just about everywhere.
To the above, I would add that there is nothing wrong with trying the MM#7 formulation. However, it calls for a specific type and brand of molasses--the Golden Barrel Supreme Baking Molasses--that may be hard to find in supermarkets.
I do not believe that any member has tried and posted results using the two formulations referenced above. But it would be nice to see either of the formulations leads to improved results based on their matches to the MM nutrition information. Even then, the matches might not be perfect because a home oven is not the equal of a commercial oven.
Good luck with whatever you decide to do.