As for a Nashville commissary, I am just basing that on info Peter shared from the MM website, where in their picture gallery for Nashville, they seem to be showing a commissary. Not 100% sure there is one, but it seems to imply it. Peter may have more info.
I also wanted to get my thoughts out "on paper" about my current situation. I thought it would be good for me, and possibly others, to put forth a sort of timeline of events as I've gone thru this process:
A. First MM clone attempt based on guesstimate formula. 5% Molasses, 6.75% Oil, 1.75% Germ. 24-hour dough. Reaction at the time was that it was very sweet and soft.
B. Second attempt, using Peter's MM#1 formula. 4.6% Molasses, 4.13% Oil, 3.1% Germ. 24-hour dough. Basically a waste because I burned the pizza.
C. Visited Franklin MM store. Reaction was that the crust was noticeably sweet, with few if any other flavor notes.
D. Third attempt, again using Peter's MM#1 formula. 24-hour dough. Reaction was that crust was not sweet at all, but rather very heavy on the wheat germ.
E. Fourth attempt, using a modified version of MM#2. 5% molasses, 2% Germ, 3% Oil. 48-hour dough. Reaction was a very "blah" flavor, neither sweet nor particularly wheat germy.
F. Visit to Farragut MM store. Reaction was that the crust was not as sweet as the Franklin MM visit. Color seemed to be very similar to clone attempts.
Based on this timeline, I am trying to decide what to try for this Sunday's pizza. Since I've eaten 2 real MM pies since my very first attempt which I thought at the time was "sweet", I am heavily leaning towards trying that same initial "guesstimation" formula again. If not that exact formula, then the modified MM#2 with increased yeast to make it a 24-hour dough. I'm wondering if the 24-hour window has anything to do with the sweetness since my first attempt and fourth attempts were very close in molasses and germ content, but produced very different sweetness results (as far as taste buds can be trusted.)