Actually, I think that both pizzas turned out well. However, I would have thought that the MM clone pizza with the Golden Barrel Supreme Baking Molasses would have had a more complex and nuanced flavor because of the blackstrap molasses. As you recently informed me, the Homemaid molasses is the lightest colored molasses that Domino sells and does not use any blackstrap molasses. However, that doesn't mean that Domino does not use another molasses. This is a question I posed recently to Paulette at Domino via email but I have not yet received a response. The one thing that seems to be clear is that the Homemaid molasses is a molasses and not a pure cane syrup even though some of the specs suggest that they may be using pure cane syrup as a base, as does Golden Molasses.
It also appears that using the Homemaid Molasses at around 11.5% is a good number. This seems to fit what I have learned from my experiiments with molasses as opposed to pure cane syrup. I am glad we pulled the Homemaid Molasses out of the dustbin and gave it another look, especially since you (and Steve) preferred it over the other molasses products you have tried with the MM clone doughs. I'm sure Paulette will be glad to hear that. Do you now plan to buy the Homemaid Molasses from Domino and, if so, will you be buying it by the pail, 55-gallon drum or trailer tanker? Or will you just go to Domino from time to time with aliases and new email addresses to get more free samples?
On a somewhat unrelated matter, I recently read an article that the FDA is seeking to require the baking industry to indicate in the Nutrition Facts on labels what types and amounts of sugars are added to baked goods. This has upset the baking industry, both on legal grounds (the FDA does not have the authority to require the information on added sugars) but also because the sugars in baked goods, which are quantified by tests conducted on the baked goods, change over the course of making the baked goods. It was mentioned, for example, that sugars are released from starch during fermentation and that there are other chemical reactions that also alter the sugars in the baked goods. These were not mentioned but I believe it was the Maillard reactions and caramelization that the complainants had in mind. In our case, with all of our MM clone doughs, this is perhaps not as severe an issue as with other baked goods because there is less fermentation with the frozen MM clone doughs that we have been using. I think that this allows us to rely more on the MM Nutrition Facts when we try to quantify the sugars and carbs used in our MM clone doughs.