I looked at only the photos of the pizza before reading your comments and you could have fooled me that it wasn't the real thing. I am also not surprised that there was more flavor with the Brer Rabbit molasses. I observed the same thing with my first experiment using the Grandma's Full Flavor molasses with less sugar (12 grams) but with more flavor than the Grandma's Original molasses (with 14 grams of sugar). The later boils have less sugar but more flavor, which means having to add more of the supplemental sugar to compensate for the reduced sugar levels in the molasses. Like you, short of there being a type of commercial molasses that can be used alone and produce the desired level of sweetness that you detected with a real MM pizza, I am inclined to believe that there is an added sweetener used in an MM dough besides the molasses. There seems to be a practical limit to the amount of molasses that one can add to a dough from a dough/crust coloration standpoint. If, at that point, the finished crust does not have the desired degree of sweetness, about the only option left is to add an additional sweetener. That can be just about anything so long as it isn't a "refined white sugar".
I have also concluded that the MM clone doughs seem to perform well whether the dough balls are defrosted in the refrigerator for a day or two or at room temperature. I actually prefer the room temperature defrost/ferment since that is more convenient for me in a home setting. This time of year, it only takes about 5-6 hours at room temperature to be able to use a dough ball to make a pizza. Moreover, to date, I can't say that the pizzas made from room-temperature defrosted dough balls have been inferior to those defrosted in the refrigerator. The relatively low hydration of the MM clone dough balls also makes it a breeze to open up a dough ball to make a skin from it. And the skin will handle beautifully, and there is no need to rush to dress the pizza for fear that the skin will stick to the peel. The skin won't stick to anything, even without using cornmeal. As you noted from your recent MM DC visit, skins can be premade and folded without sticking to themselves or each other. In my opinion, these qualities and characteristics make the MM dough balls ideal for use by unskilled workers.