I knew you were going to be away from the forum for a while, so I decided to await your return in case you had any other questions. Also, in the meantime, I did make the pizza using my most recent dough. That is the dough with 11.3% Grandma's Original molasses all by itself with no secondary sweetener. I also reduced the salt level for that dough to 1.5%, as an additional test to see if that would help create a greater sensation of sweetness. The formula hydration I used was 51% (with an "adjusted" hydration of 53.5% and an "effective" hydration of 56%). As reported previously in Reply 809 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg161320.html#msg161320
, the "sucrose equivalency" was 7.9%. The preparation and management of the dough was the same as I used for my last MM clone pizza experiment.
I am happy to report that the pizza made with the abovementioned formulation had a nice amount of sweetness. Moreover, it was a "clean" taste. Usually, 1.5% salt strikes me as being a bit bland, which is why I usually go with about 1.75-2% salt, but I did not get a sensation of blandness at all with the latest pizza. It is as though the smaller amount of salt liberated the rest of the flavors in the crust so that they could come to the forefront of my palate as I bit into the crust. That is what I mean about a "clean" taste. Based on this experience, I am going to think more carefully in the future on how much salt to use in my doughs, and most certainly those that contain a lot of sweeteners. That said, however, I think it makes sense to try an MM clone dough with around 2% salt, or maybe a bit more, to see if it was the low salt level that was primarily responsible for the increased sensation of sweetness rather than the large amount of Grandma's Original molasses I used. I'd also like to try using the Steen's product alone. But, all of the above notwithstanding, we have demonstrated that it is not necessary to use a secondary sweetener. That was a barrier that we couldn't break through before. So, using a molasses product alone, or a combination of such products, will work. That doesn't mean that one should necessarily give up on using multiple sweeteners, such as a molasses product and something like honey or raw cane sugar or even brown sugar. Such combinations might not pass muster at MM but they can produce pretty good pizzas, for some maybe even better than those sold by MM in its stores.
I think that someone using the MM#6 clone formulation I gave you with a good unbleached, nonbromated high-gluten flour, with or without a small amount of added wheat germ, a thickness factor of 0.118684 (for a 14" pizza), and a modest amount of salt, should be able to produce a pretty good MM clone pizza. For those who want to make a 10" MM clone or a 16" MM clone, they should use the thickness factors recited in Reply 42 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg151482.html#msg151482
For my next MM clone experiment, I think I will try using the Steen's all by itself, along with 1.5% salt. I may also add a bit of wheat germ. I'd also like to play around with the oven part of the equation to see if I can approximate the bake time of a real MM pizza. The bake time can affect the way that the crust coloration develops and also the caramelization of sugars. It can also affect the dryness of the crust and crumb and, hence, their textural characteristics.
In your case, I am not sure that there is much to suggest as a future experiment. One possibility is to try another flour, one with somewhat lower protein content than the KASL, even if it a bromated flour. The expression "high-gluten flour" is often loosely bandied about. We tend to think of it as a flour with around 14% protein. However, as the article on flour at http://web.archive.org/web/20060507221142/http://kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/Flour+Guide.pdf
notes at page 4, the range of high-gluten flour can be between 13-14.2%. No doubt the high-gluten flours that were available back in 1974 when the founders of MM started the company were different than the current lineup of high-gluten flours. I have discovered that trying to determine the protein content of a given flour from just Nutrition Facts is very difficult, or at least I haven't figured out a way of doing it, especially since the rounding of numbers in Nutrition Facts can cause fairly wide swings in the calculations.
If you would like to propose some other MM clone experiment to try and need my help, let me know.