Ally;
Buying your recipes??? Unless they’re dirt cheap any of us here can help you develop your recipes (formulas) at no cost, or just look through the RECIPE BANK. Dough is easy as there are only a few ingredients, and sauce, well I think too many people are trying to make rocket fuel rather than pizza sauce, simple/basic is better. If there is dried basil and/or oregano in the sauce, it will taste just like any other sauce (tip: use only fresh basil and garlic to flavor your sauce), or try this, open a can of tomato filets, drain for 15-minutes, apply a VERY LIGHT coating of olive oil on the dough skin, add a few basil leaves, some fresh garlic, then apply some of the tomato filets, don’t go for full coverage, leave some space between each filet, then top with a fresh, peeled (not diced, shredded, or cut) mozzarella cheese, put it on in splotches (a very scientific term) and then finish with about 1-ounce of shredded parmesan cheese for a 12-inch pizza. The parmesan cheese adds depth and complexity to the cheese flavor. It looks gourmet, and it tastes great, and best of all you will never be compared to any of the big box pizza stores.
Tom Lehmann/The Dough Doctor
The owners are like family and their daughter has been my best friend for 30 years. So instead of me doing the whole franchise thing, I am getting the dough/sauce recipes for a fraction of the price. Plus they are coming here for a couple weeks to work with me