In the past, I have written from time to time about some of the differences between baking pizzas in a home setting versus a commercial setting. I have also written how someone, for example, a budding pizza operator, developed a dough formulation at home only to later discover that the pizzas baked up considerably differently in the person's home oven than in a commercial oven using the exact same dough. There have also been professional pizza operators who have taken dough from work to make pizzas at home and got materially different results when baked in their home ovens. For a couple posts on this subject, see Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,11670.msg107561/topicseen.html#msg107561
and Reply 26 at http://www.pizzamaking.com/forum/index.php/topic,7951.msg68453/topicseen.html#msg68453.
See, also, the thread by canadianbacon (Mark) at http://www.pizzamaking.com/forum/index.php/topic,3993.msg33307.html#msg33307.
I think that most members who attempt MM clones do not expect, or they will eventually learn, that they can't exactly replicate an authentic MM pizza in their home ovens. They might do a little bit better if they have gas ovens than electric ovens, because of a more moist baking environment, but they are not going to get the same results as a Montague oven as used by many MM stores (http://montaguecompany.com/Ovens
). If they end up unfulfilled, there is nothing that I can do to console them or help them overcome their grief.
In my case, if the objective is to try to replicate a commercial dough formulation, I will always go with the numbers, even if they might sometimes be wrong, as we discovered a while back with the Pepe's dough. I am not a trial and error type. I want a benchmark (like a real MM dough in this case) staring me in the face at all times since I can't trust my memory about an MM pizza that I only had once--in August, 2011--and was followed by many more clones that no doubt blurred and muddied my memory of the original MM pizza. In your case, you will always have a better chance of replicating the MM dough and pizza because you at least have a commercial oven (which I believe is gas-fired) and you have all of the right ingredients, including bromated high-gluten flours. To the extent you can identify the differentiating factors between a real MM dough/pizza and your own versions, then you might try to determine how to bridge the gap.