I will try your dough formulation for a MM pie for this Tuesday, to see if I get similar results to yours baked in the deck oven. Should I use the same TF I have been using, or switch to your TF?
I had to do some other errands, so I decided to stop at the Country Store to purchase some Golden Barrel Supreme Baking Molasses. It was 2.29 for a pint. It only lists the ingredients as molasses, but I guess it is the same ingredients as the bulk palls of Golden Barrel Supreme Baking Molasses. I took a sample of the Golden Barrel Supreme Baking molasses, The Grandmaís Original Molasses, and the Brer Rabbit Mild Flavored Molasses, and spread samples on a white paper. They all do look to be the same in thickness and color. The Golden Barrel Supreme Baking Molasses is sweeter in taste than the Grandmaís Original Molasses, or the Brer Rabbit Mild Flavored Molasses. I donít know why the taste of the Golden Barrel Baking Molasses would taste sweeter to me because it seems to be in line with both the other products in percents of sugar in the Nutrition Facts. Maybe my taste buds are going haywire.
For youir next experiment, I would go with the thickness factor for a 14" pizza, which is 0.118684. BTW, when I made my last MM clone pizza, I used the methods that the MM workers used to form the rim and open up and stretch the dough ball as are shown in the videos that you posted at
except that I thought I did a better job than the workers in the videos. As you will see from those videos, the workers do not use the "slap" method to help open up the dough balls more. It is hard to use that method when making a 10" pizza from a dough ball that is quite stiff. The dough would have to be quite soft and extensible.
As between the Dutch Valley information on the Golden Barrel product and the information on the jar that you purchased, I would go with the Dutch Valley information (at http://www.dutchvalleyfoods.com/products/sugars-and-sweeteners/syrups-molasses/260069/golden-barrel-supreme-baking-molasses-5-gal-585lb
). However, if you want confirmation, you can call Dutch Valley and ask them which information is correct, especially since there is a note ("Product information/materials may change. Refer to the package or call for updates") below the Dutch Valley ingredients list.
As far as sweetness is concerned, you can't really go on the amount of sugars. Some sugars, like fructose, are considerably sweeter than other sugars. Honey is also another sweetener that is sweeter than most other sugars. Cane syrup is sweeter than molasses because it is made by just boiling the cane juices to thicken them (or maybe it is just cane juice). As best I can tell, the mixture is not put in a centrifuge to spin off the heavier molasses, leaving the cane sugar crystals behind. If you decide to call Dutch Valley, you might ask them (if they know) how the Golden Barrel product is made. That is, do they actually blend cane syrup or raw cane juice with molasses, or is it the result of a single boiling operation?