Norma,
Out of curiosity, I took the ingredients you used to make your version of Tampa's (Dave's) dough formulation and converted it to baker's percent format using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html. I then ran some of the basic numbers on the formulation as I have done countless times before with the various MM clones. Here is what your version of the Tampa/Dave dough formulation looks like:
Tampa/Dave Dough FormulationKyrol HighGluten Flour (100%): Water (60%): IDY (0.502%): Salt (2.33333%): Domino Homemaid Molasses (6.66666%): Total (169.50199%):
 150 g  5.29 oz  0.33 lbs 90 g  3.17 oz  0.2 lbs 0.75 g  0.03 oz  0 lbs  0.25 tsp  0.08 tbsp 3.5 g  0.12 oz  0.01 lbs  0.63 tsp  0.21 tbsp 10 g  0.35 oz  0.02 lbs  1.44 tsp  0.48 tbsp 254.25 g  8.97 oz  0.56 lbs  TF = N/A

Note: No bowl residue compensation
Thickness factor for 12" pizza = 8.97/(3.14159 x 6 x 6) = 0.0793123 (vs. an average of 0.13336 for three MM pizza sizes of 10", 14" and 16")
Thickness factor for 13" pizza = 8.97/(3.14159 x 6.5 x 6.5) = 0.06758 (vs. an average of 0.13336 for three MM pizza sizes of 10", 14" and 16")
Percent of water in the dough in relation to the total dough ball weight = 44.44% (vs. about 40% for a real MM dough)
"Adjusted" hydration (to compensate for the water content of the molasses) = 61.33%
As you can see from the thickness factor values given above for the 12"13" pizza you made, it is far less than the average of 0.13336 for the three pizza sizes that MM makes (it does not have a 12" or 13" pizza size). The individual thickness factors for the three pizza sizes that MM does offer can be seen in Reply 1071 at
http://www.pizzamaking.com/forum/index.php/topic,3940.msg168252/topicseen.html#msg168252.
Not surprisingly, because of the high hydration value you used, the total water content of your dough is 44.44% of the total dough ball weight, or several percent higher than for a real MM dough (based on your hydration bake tests using a real MM dough). When I did my calculations of "effective" hydration values for the MM clone dough formulation I worked on, which took into account the oil used in MM's doughs (which you did not use in your latest dough) as well as the water content of the various sweeteners, the range was about 5558%. The corresponding number for your dough is the 61.33% number given above.
As noted above, your version of the Tampa/Dave dough formulation does not include oil, which is one of the ingredients of a real MM dough. The yeast quantity, at around 0.50% IDY, is less than what I have been using inasmuch as my MM clone doughs were made to be frozen. But, I would say that 0.50% IDY should work reasonably well for, say, a oneday cold fermented dough. The salt level, at 2.33%, is higher than what the MM Nutrition Facts suggest but that amount of salt is not an unreasonable value. The lack of oil shouldn't be a major concern because the amount that I estimate that MM is using is quite small (a bit over 2%) and unlikely to be noticeable on the palate given the amount of molasses used that would have a tendency to mask the flavor of the oil. Also, at a bit over a couple percent, the oil is unlikely to have a major effect on the finished crust texture.
I can see how the pizza you made had similarities to some of the MM clones you have made but, as you noted, the bottom line is that the pizza you made does not meet the majority of the metrics for a real MM dough. However, that shouldn't discourage anyone from using the Tampa/Dave dough formulation. It uses a proper flour, it contains reasonable values for the yeast and salt, and it contains molasses. The crust will be thinner (by almost fifty percent) and it will also be softer than the MM clones we have tested because of the higher "adjusted" hydration value.
Peter