I guess you would have to say that it is a labor of love, since there is no other logical explanation. But the key that unlocked many of the secrets was the hydration bake tests that you, Chicago Bob and I conducted and coming up with the 40% number. Without that, this thread would have ended long ago, quite possibly in a whimper. In fact, when I went back through all of the MM clone dough formulations I created and studied them to get more insight, it was about the time of the original hydration bake tests that things started to become much clearer to me. It didn't help the calculations and math any, because of all of the different possible molasses products with their own uniques sets of numbers and characteristics and variations, but I at least had a "system" that I could deploy to come up with MM clone dough formulations to test. That has saved me a lot of time spent on formulations that are unlikely to work. For example, you can't use, say, blackstrap molasses, all by itself. It isn't sweet enough and it is likely to produce a dough and crust that is too dark. Yet, if you go to the other extreme and use, say, the Steen's 100% Pure Cane Syrup, which is not technically a molasses product (even though some experts consider it as such), you need a lot of that product to get the desired color for the dough and finished crust but the sweetness is too high and more sucrose-like (sugary) than complex.
I have been awaiting the results of CDNpielover's next MM clone pizza using the Crosby's Fancy Molasses since that product seems to be closer to the real thing for MM clone purposes than most of the other molasses products that have been mentioned and tested in the course of this thread. I believe that most of the retail level molasses products need help on the sweetness side, not on the color side. I don't know if the Domino Golden Cane Juice Syrup is the best candidate for that, and I don't know if that is an "unrefined white sugar", but it seems to be a good way of increasing the sweetness side without amplifying the color side.
When I have a chance over the next day or so, I will take a stab at modifying MM#8 to increase the sweetness and to reduce the color. I might also give you the baker's percents for the salt and oil. Because of the higher salt level, I may have to further increase the amount of the Domino Golden Cane Juice Syrup to offset the muting of the sweetness contribution by that product by the higher salt level.
Do you still have plans to offer an MM clone pizza at market at this point?