OK...So, I made a double batch of dough tonight for Saturday (two pizzas). Used Grandma's molasses. Not sure I did the math correctly. Below is the recipe that I've had good results with. It's pretty high in sugar. I like it that way. I replaced the cane sugar with the same weight of molasses. Here is the math I used...assuming the molasses is 20% water. double batch...so 36 grams molasses X 20% = 7 grams. Then subtracted 7 grams of water from the total of the double batch...so water was 541 grams. That's the only adjustment I made. Is that right? Seems like it might be wrong, since my end dough ball for double batch would be 7 grams short of the total?
Pizza – Sicilian Style B
Pizza Dough Ingredients (12x17 blue steel, highside pan)
Flour 100.0% 409 grams (King Arthur bread flour) X 2 = 818
Water 67.0% 274 grams (refrigerated spring water) X 2 = 548
Salt 2.0% 8 grams X 2 = 16
Sugar 4.4% 18 grams (or 1 Tablespoon cane sugar) X 2 = 36
IDY 0.50% 2 grams X 2 = 4
Olive oil 1.0% 4 grams X 2 = 8
TOTAL 715 X 2 = 1430
John,
For as far as you went, you did everything right in terms of adjusting the formula hydration to reflect the water content of the Grandma's Original Molasses except that you should have used 21% rather than 20%. But, since you used 20%, I will stick with that number. I also used 7.2 grams instead of the rounded 7 grams that you mentioned (20% x 36 = 7.2). Using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, this is what your modified dough formulation looks like:
Flour (100%): Water (66.1125%): IDY (0.489%): Salt (1.95599%): Olive Oil (0.978%): Molasses (4.401%): Total (173.93649%): Single Ball:
 818 g  28.85 oz  1.8 lbs 540.8 g  19.08 oz  1.19 lbs 4 g  0.14 oz  0.01 lbs  1.33 tsp  0.44 tbsp 16 g  0.56 oz  0.04 lbs  2.87 tsp  0.96 tbsp 8 g  0.28 oz  0.02 lbs  1.78 tsp  0.59 tbsp 36 g  1.27 oz  0.08 lbs  5.2 tsp  1.73 tbsp 1422.8 g  50.19 oz  3.14 lbs  TF = N/A 711.4 g  25.09 oz  1.57 lbs

Note: No bowl residue compensation
In order to get the 7.2 grams back, you have to increase the amounts of all of the ingredients proportionately, in your case by 7.2/1422.8. The easiest way to do this is to simply enter a dough weight of 715 grams into the expanded dough calculating tool and specify two dough balls. Doing that will give you this:
Flour (100%): Water (66.1125%): IDY (0.489%): Salt (1.95599%): Olive Oil (0.978%): Molasses (4.401%): Total (173.93649%): Single Ball:
 822.14 g  29 oz  1.81 lbs 543.54 g  19.17 oz  1.2 lbs 4.02 g  0.14 oz  0.01 lbs  1.33 tsp  0.44 tbsp 16.08 g  0.57 oz  0.04 lbs  2.88 tsp  0.96 tbsp 8.04 g  0.28 oz  0.02 lbs  1.79 tsp  0.6 tbsp 36.18 g  1.28 oz  0.08 lbs  5.22 tsp  1.74 tbsp 1430 g  50.44 oz  3.15 lbs  TF = N/A 715 g  25.22 oz  1.58 lbs

Note: No bowl residue compensation
In your case, losing 7.2 grams of dough will not be noticeable. In fact, you are likely to lose more than that just because of dough losses during preparation of the dough. As a result, I doubt that your finished dough weighed 711.4 x 2 = 1422.8 grams.
The Grandma's Original Molasses is a very good molasses. However, it will not be equivalent to the table sugar in terms of sweetness because molasses is less sweet than table sugar. I did a sucrose equivalency calculation and, if my numbers are right, I would say that from a sweetness standpoint the Grandma's molasses will be equivalent to about 1.72% table sugar. If that is correct, and unless you have a palate that is very sensitive to sweetness, you may not detect the sweetness of the Grandma's molasses at all. For most people, you need about 45% sugar to detect it in a finished crust. Many of us have done a lot of work with molasses in doughs over at the Mellow Mushroom thread at
http://www.pizzamaking.com/forum/index.php/topic,3940.0.html and we found that you need around 1112% Grandma's Original Molasses to be able to noticeably detect sweetness in the finished crust. What you will get with the Grandma's molasses is more flavor and more color to the dough and finished crust and crumb.
I look forward to your results.
Peter