I hate to keep asking you all these questions, but have you ever heard of anyone using a liquid corn syrup in place of sugar to make a pizza? I know they also have a dried version of the corn syrup, also. I know we used corn syrup as a sweetener along with sugar in our candy, fudge and caramel corn. I was just curious if this has been tried in place of sugar.
I personally try to avoid using corn syrup, especially high fructose corn syrup, but I have heard of its use by some professionals. For example, Little Caesars, which also makes an American style pizza, uses both high fructose corn syrup and corn syrup solids in pizza dough for its Fund-Raising Program as detailed at http://www.pizzakit.com/lcpk_itk_ingredients.asp.
I also believe that LC uses corn syrup solids in its store doughs. November once posted a LC dough recipe at Reply 62 at http://www.pizzamaking.com/forum/index.php/topic,1515.msg33279.html#msg33279
that I used to make an LC clone but using regular Karo light corn syrup (I didn't have any high fructose corn syrup solids), as discussed at Reply 73 at http://www.pizzamaking.com/forum/index.php/topic,1515.msg33473.html#msg33473.
Pizza Hut, also a producer of an American style pizza, also uses high fructose corn syrup for several of its doughs, many of which are delivered frozen to their stores in the U.S. (they still make fresh doughs in some places outside of the U.S.).
I believe that the reason why some professionals and chains use corn syrup is because it is cheaper for them than using regular sugar (sucrose). It also means not having to make hydration adjustments to compensate for the fact that liquid corn syrup contains 22-24% water. (Edit: An article at BusinessBaking.com at http://www.pizzamaking.com/forum/index.php/topic,9088.msg78634/topicseen.html#msg78634
discusses various aspects of the use of corn syrup in baked goods, including perceived benefits beyond cost.)
If I were to use something other than regular table sugar (sucrose), I would go with some of the more natural sweeteners, such as honey, molasses, maple syrup, non-diastatic malt (liquid or dry), or even brown sugar. Of course, the dough formulations would have to be adjusted to accommodate the liquid sweeteners.
To the best of my knowledge, Papa John's has never used corn syrup or corn syrup solids in any of its pizza doughs. To confirm this, I went back through my files of documents concerning PJ doughs going back many years and could not find any references to use of corn syrups or corn syrup solids in their doughs. They do use corn syrup in many of their sauces, like BBQ sauces, but that is an extremely common practice. These days, it's hard to find any
BBQ sauce that does not contain corn syrup. However, because of rising health concerns about high fructose corn syrup, this is likely to change.
EDIT (7/13/14): For the Wayback Machine version of the inoperative Little Caesars Pizza Kit given above, see http://web.archive.org/web/20070429145956/http://pizzakit.com/lcpk_itk_ingredients.asp