Last night, I tried sending an email to the parent company (B&G Foods) of Grandma's and Brer Rabbit molasses products but the email aborted. However, I found an 888 number and plan to call them early next week. I believe I have or can locate the basic Nutrition Facts for those products but it would be interesting, and maybe helpful, to see more detailed specs.
As I see it, there will always be three problems or barriers for member who want to try to replicate and clone an MM dough/pizza. First, there is the issue of selection. Members will have to select from the types of molasses products readily available to them. In most cases, that means retail level molasses products like the Grandma's Original or Robust molasses or the Brer Rabbit Full Flavor or Mild Flavor molasses or maybe a Barbados Plantation molasses. They won't have products like the Homemaid Molasses that are available only to professionals on a large scale basis. Second, there is the issue of color. Unless the members have a sample of a real MM dough, or a proxy in the form of a paint or carpet patch (and I honestly don't see people running to their local big box hardware stores), they won't know how much of the molasses product they have on hand to use to achieve the color of a real MM dough. Third, there is the issue of sweetness. Members won't know how much of the molasses products they have on hand to use in order to achieve noticeable sweetness in the finished crust. Even at MM stores they don't get sweetness consistently, or some have it and others do not.
The only true solution to the above problems is knowing and being able to procure the exact same molasses product that MM uses, and then doing some modest amount (we hope) of experimentation. Most people do not have the desire or ability to do experimentation with all of the variables noted above. You, and I, and Steve, and Biz, and Gene and maybe a few others might have the stomach for such an endeavor, and to do some research and experimentation, but few else will. And they will not want to read or scan through 1361 posts (and counting) spread over 69 pages (and counting) to find an MM clone dough formulation to try. Moreover, they may also need to know how to use the expanded dough calculating tool to come up with a version that meets their specific needs.
The reality is that most people who come to the forum are looking for a single silver bullet recipe laid out in black and white that gets the job done. Right now, the best we can offer is several MM clone dough formulations that we believe come reasonably close even though some of them, such as those calling for honey or dark brown sugar, or turbinado/raw cane sugar (as well as molasses), do not meet the specific MM criteria. Maybe in due course, after comparing the specs of the various molasses products, we might be able to give rough percentages of the amounts of those product to use. As an example, if the Homemaid molasses you used and liked is similar to the Grandma's Original molasses, as Paulette at Domino indicated, then the Grandma's Original molasses might be used in the same amount as you used with the Homemaid Molasses an the MM#7 formulation. My thinking at the moment is that if B&G Foods can send me specs on their molasses products I might be able to confirm whether the Homemaid Molasses is indeed similar to the Grandma's Original molasses or maybe one of the Brer Rabbit molasses products.