Oh yeah... if you do go that route with the pans or a stone... use cornmeal as a buffer. That's important. Otherwise... good luck peeling that crap off your pans.
Oh I already know to use cornmeal, and no unfortunately I don't have a stone, while I'm sure it would make it more authentic and just overall better, I'm sure it's not absolutely necessary. I plan to make smaller pizzas, since I don't have an actual round pizza pan, but I do have a very large sheet pan, just not large enough to hold a round pizza of normal size.
As for the molasses, if this works out good I'll try that.. I like making dough, I'm not really sure why, just always have. Kinda takes me back to being a kid and playing with Gak or Playdough or Silly Putty or something I guess. If it turns out good, I'll probably end up making my own pizza more often. Could probably just make a larger batch of dough and section it off and freeze it, then just pull it out when I need, chop up some toppings and throw it in the oven.