After reading your post and questions, I have the following observations and comments.
First, as I have mentioned before in this thread, the flour that Papa Johnís uses to make its dough is grown and milled especially for them. So, we donít know exactly what that flour comprises in terms of specifications. However, we have a pretty good idea as to what ingredients go into the PJ dough. See, for example, Reply 492 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg260041;topicseen#msg260041
. From that post (toward the bottom) you will observe a couple of salient points. The first is that the ingredients lists for the PJ doughs over the years have apparently always contained more sugar than soybean oil. I will have more to say on this later. The second point is that starting at around 2005, PJ started to use wheat starch in its doughs. And the current dough uses more wheat starch than the prior version of the dough. I mention this because the wheat starch may be a factor in the texture and maybe the flavor of the PJ finished crusts. Not having ever worked with wheat starch, I cannot say whether that would have a "sweetness" but I would say no simply because wheat starch does not contain Sugar as a nutrient, as noted, for example, at https://store.nexternal.com/cbfi2000/storefront/wheat-starch-p585.aspx
Second, I do not believe that PJ has changed its dough formulation in any material way since I last revisited the nutrition data for the PJ products toward the end of 2011. I say this because the nutrition data for the PJ Breadsticks, which are made using the same dough as PJ uses to make its original pizzas, has not changed since the end of 2011. You can see the nutrition data for the current PJ Breadsticks at http://order.papajohns.com/nutrition/2/subMenu.html
. What you especially want to note is that the weights of Total Fat (4.5 grams) and Sugar (4 grams) are fairly close to each other. FYI, the Total Fat comes from the soybean oil used in the PJ dough and to a very small degree from the flour, and the Sugar comes from sugar added to the dough and to a very small degree from the flour, and also from conversion of damaged starch to sugars. In most flours, the amounts of Total Fat and Sugar for a given sample of flour, for example, 100 grams, tend to run neck and neck. I donít know why the Total Fat number is higher than the Sugar number for the Breadstick nutrition data but it could be because of rounding factors. For example, the FDA requires that Total Fat be rounded to the nearest half gram; for the Sugar, the rounding is to the nearest full gram. Also, if the actual numbers for Total Fat and Sugar, which PJ has but we do not, are extrapolated from a single serving to the total number of servings, it is possible that there would be more Sugar than Total Fat by weight. I mention all of this because if you increase the sugar in your PJ test dough to 10%, that would mean that you would have to drastically increase the amount of soybean oil also so that they are in proper weight relationship to each other. That does not strike me as a credible move. Just increasing the amount of sugar alone would have the effect of making the finished crust more tender, not less so. The same effect would occur if you also increase the amount of soybean oil. The point I am making here is that drastically increasing the amount of sugar and/or soybean oil would not square with the PJ nutrition data.
Third, the PJ clone dough formulation you referenced is for a two-day cold fermented dough. In practice, PJ uses a dough that is intended to be used within a window of about three days to seven or even eight days. The finished crusts using the 3-8 day dough would be different than the crust made using the 2-day version. The reason I came up with the 2-day version is because many people have a hard time successfully making the 3-8 day version. I have made doughs in the past that had no sugar in them and that were fermented for six days or more and I could detect a sweetness in the finished crusts despite the lack of sugar added to the dough. Like PJ, those doughs were held at low temperatures for the entire duration of fermentation. I suppose itís possible that the total Sugar content in the PJ crust made after 3-8 days of cold fermentation has a higher value than the 2-day clone version.
As an aside, the FDA is pushing for companies to indicate how much sucrose, or table sugar, is added to their products, as opposed to total Sugars as are now reported and can include both table sugar and natural sugars as a single number. The FDA is targeting the amount of sucrose used in products so that consumers can more closely relate to that form of sugar than the natural sugars (like maltose, lactose, fructose, etc.). For those of us who engage in reverse engineering and cloning products of others, action by the FDA on its sugar proposal will be a big help.