Thanks everyone for your remarks.
I was somewhat hesitant to post my latest dough formulation because, in projects like this, I prefer to wait until I have achieved the objective before presenting everything to the reader. However, in this case, after coming up with about fifteen different MM clone dough formulations, I felt that the pieces all fell into place better with the latest dough formulation that with all the others. I don't know if I mentioned it before, but all of my MM clone pizzas have been 10" pepperoni pizzas. The MM pizza I had in Florida was a 10" pepperoni pizza and that became my benchmark against which to compare all of my clones. That has also allowed me to be able to compare all of my MM clone pizzas with each other on an apples-to-apples basis. All of my MM clones have used the same amount of dough and essentially the same amounts of sauce and cheese and the same number of pepperoni slices. My memory of the MM pizza I had in Florida is still quite vivid, but my tastebuds have been exposed to so many of my MM clones that I am not sure whether I am now reverse engineering and cloning my own MM clones rather than the original MM pizza I had in Florida
. Maybe others who decide to try the latest MM clone dough formulation and who have had many real MM pizzas will be able to tell us whether the latest dough formulation has any merit as a legitimate MM replica.
The above said, there are limitations to what I have done. That is why I have played more of a "consulting" role to Norma (and sometimes other members) because she had been making 14" pizzas (with a smaller thickness factor value), using the right flours (high-gluten), commercial molasses and other sweeteners that the rest of us do not have available to us, and she has a commercial deck oven, which she has been gracious enough to use to make MM clones that are more likely to replicate those of MM as opposed to what we can coax out of retail level ingredients and a standard home oven. So, if Norma ever hits the mark and comes up with the real deal in her deck oven, it should be easier to move the process from the deck oven to the home oven than if the original were baked in a different type of oven, for example, a conveyor oven. In Norma's case, she may also end up with a dough formulation that she can use at market. For all the good things that Norma has done for this forum, I would like nothing better than for her to be able to get something out of this thread that helps her pockebook.
For now, I'd like to see resolution on the honey matter and also to know whether MM is using an organic flour. The answers may force us to move in another direction.