I want to thank you for setting-forth the MM# 6 clone formulation, and my doubting that using the Golden Barrel Supreme Baking molasses alone, with a lower salt percent, wouldnít give any sweet taste in the crust. The MM # 6 clone formulation was everything I was looking for.
The taste of the crust had the right amount of sweetness that I had tasted in the real MM crust I had eaten in Washington DC. The texture of the crumb was very good, there was a big rim, and the bottom crust browned well, without a screen. The dough ball opened well, could be tossed well, and there werenít any problems with the dough, bake, or final MM clone pizza.
I applaud you for doing the test to find out if less salt would give more sweetness.
That was a very good thinking on your part to even try an experiment like you did.
The dough ball sat out at room temperature for 4 hrs., without much of any noticeable rise or fermentation.
I donít know if you want me to try any tweaks to this formula, but I am more than satisfied with the formulation. Steve, Randy, and my other taste testers also though this MM clone pie was the best.
Thanks so much! This event calls for a celebration on all the hard work you did on this thread, and helping me and the other members.
I have two slices I saved to reheat.