Norma,
Your report comparing the Domino Homemaid molasses with the Grandma's Original molasses is actually quite timely inasmuch as I received a call back from the gal at Mellow Mushroom just a short while ago and I have more information to report.
By way of recapitulation, as I previously noted, I had been told during my last conversation with the MM rep that MM uses liquid molasses. I reiterated that statement today and, given a chance, it was not retracted. The main reason for the return call, however, had to do with the wheat germ. I was told today that while MM may have used wheat germ a long time ago, it does not now add wheat germ to their flour. So, as was earlier reported on a couple of occasions, it appears that the MM dough is made only from high-gluten flour, water (spring water), salt, yeast, oil and molasses.
When the conversation turned back to the molasses, I mentioned that it was my understanding that MM does not use refined white sugar. Her response was "Never." When I mentioned that something like brown sugar was not a "refined white sugar" but it might be considered a "refined sugar", she said that while she could discuss allergy and related health issues she was not in a position to discuss certain matters relating to their dough. But the impression I got was that it was only molasses that was used in the MM dough and in an amount just enough to give the dough and crust its color. She added that many people think that they are using whole wheat flour because of the crust color.
In defense of MM, I have not seen anything covering a period of several years, and attributable to MM corporate, that their dough contains wheat germ or Vitamin E. Its franchisees and writers have been the ones quoting their use. But perhaps MM corporate should have been more diligent in policing what their franchisees say about their dough.
Your Homemaid molasses might just be the ticket for a "molasses-only" sweetener. It might be worth an experiment using just that molasses without any added sugars.
I don't know what to say about the evaporated cane juice syrup and the rest of your growing collection of molasses products, both wet and dry. I'd hate to see you use all of those products and have your teeth rot and fall out and cause you to leave the forum and join another forum such as the BabyFood.com forum or the Marshmallow.com forum.
So, basically, what it appears we have with the MM dough is a not particularly healthful dough but one that is as idiot-proof as you can get in terms of using to open up the dough balls without the skins sticking to anything including themselves when they are preformed. With the dough balls being frozen for the most part and easily defrosted is also a plus to the MM strategy.
Hopefully, it won't be long before we solve the texture issue. Then, you and Steve can go to your local tattoo parlor and get some hippy-type tattoos and start your own funky, low-overhead place featuring discount clones of the MM pizzas.
Peter
