I believe you. Since you indicated an interest in Papa John's clone doughs, it would be natural to extend those to the MM clone doughs. They are both American style chain doughs with a relatively high sugar content and, while I haven't tried it, I suspect that it might be possible to bake MM clones in a conveyor oven using screens. In your case, I wondered whether you would be able to use a blend of your local all-purpose flour and the La Perla Integral flour to get the protein content up and use that blend with a suitable hydration value and agave syrup as a sweetener. However, two of the attributes of molasses is the tangy flavor and the dark color that you might not be able to get with the agave syrup alone.