I agree with Norma that your latest MM clone looks a lot like a real MM pizza.
I intentionally waited before posting today to see how you would respond to Norma's question about the sweetness. I was not surprised by your answer. In fact, in anticipation of such an answer, yesterday I studied the specs for the Crosby Fancy Molasses in greater detail, for a couple of reasons. First, because of the color of the MM clone dough in the photo you posted I thought that the Crosby Fancy Molasses might be like the Steen's 100% Pure Cane Syrup, perhaps with a bit of regular molasses added. Unfortunately, I couldn't prove that since I have been unable to date to get the specs for the Steen's product (I am still trying, however). The light color of the crumb of your MM clone pizza also suggested that it might be possible to increase the amount of the Crosby Fancy Molasses that you used in your MM clone dough. With the Steen's, whether it is properly called a "molasses" or not, it can be used in much higher amounts than the products that are most commonly called "molasses".
Second, and perhaps more importantly, I did a sucrose equivalency calculation for the dough formulation you used. Based on the specs on the Sucrose and Invert Sugar of the Crosby Fancy Molasses, and assuming that my calculations were correct, I came up with a sucrose equivalency value of 5.8-5.95%. As noted previously, that is a value that I would describe as being on the cusp. To be on the safe side and increase the odds of getting more sweetness in the crust, I think you would need a sucrose equivalency value of around 8%. Maybe you have concluded that an MM-style pizza is not for you, but if you would like to take another stab using an MM clone dough that will produce more sweetness in the finished crust, maybe I can come up with a new MM clone dough formulation for you to try. What I would need in such a case is the desired pizza size and the type of flour you would plan to use.