Frequently Asked Questions!    General Questions:       How much does a membership cost me, and how long does it last?            $14.95 Total! This is a ONE TIME charge! This entitles you LIFETIME membership in the "Pizza Club of America"!       Ok, what all do I get for my lifetime membership fee?            You get all the knowledge that I have accumulated over the majority of my lifetime regarding the fine art of making pizza. I show secrets that no other professional will share.            How to make and handle the dough. We talk about different tomato products and how to season the sauce, which, if you don’t have a good sauce, all else is futile.            For the sausage lover, you will learn what kind of meat to buy and how to season Italian sausage, something that has been replaced by the modern day, pre-cooked sausage in most pizzerias.            We will teach you how to make thin crust, Chicago style, Detroit style, plus a product I developed that’s not available anywhere, my cheeezy garlic strips!            Shown are many different styles as well as types of pizzas. There are dozens of, hands on videos showing close up details of every facet in making America’s favorite food.            If you are interested in pan baking, we have taken all the guess work out of which pans to buy and from where, and have made the process of ordering easy for each member as well as the same for a number of small ware items.       I can't see the instruction videos, OR read the formulas! Why?            You must be a member to view them!    Dough Issues:       My dough is sticky and I have a hard time handling it!            You just need to add a little more flour while mixing. It has to come clean off the bowl and cannot stick to your hands or better yet, start with a little less water next time.       My dough is so stiff I can hardly roll it out.            You just need to add a little more water while mixing. After a few times you will get it right!            You will learn the secret to rolling the dough in the video which is, when the dough starts to resist, cover and allow to rest for 5 minutes, then come back to it and it will roll the rest of the way without a fight.       Can I freeze my dough?            When you round up your dough balls every two days the dough will last a week and there shouldn’t be a need to freeze, I don’t recommend it.            When you learn the secret to handling pizza dough which is unlike any other yeast dough, you will see by "rounding up the dough balls" every couple days, they will keep for up to 10 days in your refrigerator thereby making freezing not necessary nor would it even work.            All frozen yeast doughs have "stuff" in 'em to make them rise where all we need is the yeast!         My dough sticks to the counter and rolling pin when rolling out.            Make sure you have adequate flour on the counter as well as top of the dough and that won’t be an issue! This is where a bench brush is so important.       I have a hard time rolling the dough out to the size I want, it keeps pulling back in.            We always need to allow a little “rest" time as in the video. Just roll it part way out, then cover with paper (not a towel) for 5 minutes and it will continue to roll out nicely. Be sure it’s floured well enough top and bottom while it’s resting or it will “sweat” and become very “sticky”.    Sauce Issues:       My sauce is “tarty”.            Most of the time it’s because the sauce is too thick and you need to water it down a little more or add a little sugar if you prefer a heavier sauce. I don’t care to use paste and use either puree or crushed tomatoes. You can try mixing the two to get the final product you want also.         How long will my sauce keep?            Once you open a can, it will keep for several days in the refrigerator IF you don’t add oregano to it. Oregano will sour after a couple days. You can add your salt, garlic salt, pepper, but I advise leaving the oregano out if you’re not going to use it up in one day.    Baking Problems:       I bake on the stone (no pan) and the sauce and cheese run off the edge.            There are two solutions. Don’t sauce as far out when making your pizza or make your sauce a little thicker. A heavier sauce should not run off, but if your cheese is too old “soft”, that’s another issue.       My crust doesn’t brown very well.            Are you baking as hot as your oven will go? If so, the first thing I would do is remove your pizza from the center rack and move it to the lowest rack 2 minutes before it’s done and finish it off there.            If that doesn’t work you can add a small amount of sugar to your dough formula. Start with one tsp and if that doesn’t do it, go to two. Adding a little milk will really add to browning but then we’re getting into a whole different area.         The cheese “burns” before my crust is brown.            Try using a different mozzarella. I prefer buying a block and shredding it rather than buying pre-shredded. Buy as firm a block as you can. If all that fails, only apply half the mozz and pull the pizza out just when it starts to burn, then sprinkle the other half on, like baking a frozen pizza. I always recommend buying from Burnett Dairy for the very best!