I made and froze another MM clone dough ball today that was the same as the last one I made but for the fact that I increased the amount of toasted wheat germ (Kretschmerís brand) from 3% of the total flour blend to 10%. The wheat germ was first ground to a flour-like consistency before adding it to the flour blend. The rest of the flour blend was KABF and Hodgson Mill vital wheat gluten, and the rest of the ingredients were spring water, Brer Rabbit liquid molasses, Imperial turbinado (raw sugar cane), salt, IDY, and soybean oil. The only difference between the two dough formulations was the amount of wheat germ. Both dough balls weighed the same and had the same finished dough temperature.
As I was making the flour blend, I compared it against a sample of only the KABF and VWG and could not detect a noticeable difference in color. I also compared the flour blend with KABF alone and, again, I could not detect a noticeable difference. After making the dough in my Cuisinart food processor, I compared it against a brown coffee filter and, again, I did not detect a difference in color. I also compared the finished dough ball against the last one I made with the smaller amount of wheat germ and they both looked alike to me. I did not detect the presence of the ground wheat germ in the finished dough. The increased amount of wheat germ did not seem to affect the hydration of the flour blend. All of these comparison tests seem to suggest that the main contributor to dough and crust color is the molasses and possibly the turbinado sugar.
In a way, I was kind of hoping for a dramatic difference in color of the latest dough since that would have helped better define the amount of wheat germ that might be used in a real MM dough. Maybe the ultimate taste test will be instructive on this point. I am hoping that I will be disgusted with the taste of the pizza crust made from that dough. That would make life easier for all of us.
Looking at Bizís recent photos at Reply 269 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg155842.html#msg155842
of the crumb of the MM pizza he had at the Farragut, TN MM unit, I am now inclined to believe that the MM dough is a tad lighter than what we have been making. Of course, the way the pizza is baked can have an effect on the crust coloration because of the caramelization of the sugars and the Maillard reactions but usually those effects will be in the outer crust.