I am attempting another pizza with AP and cake flour with a little bit of a different approach. This time I only added the same amount of sugar and 12.6 grams of ground baked gluten, without any of the other ingredients. I don’t know if the co-mingled MM baked gluten soaks up that much moisture, but I had to add 12 more grams of water in this mix. I think, but don’t know, that this mix could have used more water. At least I know from this experiments that the baked co-mingled MM gluten when ground does give the dough a tan color, without added egg, dry malt, or molasses. I also don’t understand, but this dough felt like I had used high gluten flour.
I have no idea how this dough will turn out when baked into a pizza.