Fix-A-Flat tire repair is not good for the environment, your wheels or tires. It contains Hydrocarbons (Tetrafluoro), similar to the air conditioning refrigerant in your vehicle. When exposed to moisture, it becomes corrosive.

It can corrode the paint inside your wheel, the aluminum wheel itself, and/or any electronics inside, such as tire pressure monitor sensors (TPMS).

Tire repair with Fix-a-Flat Is not permanent and is not a permanent tire repair. If you choose to use this, the product is only meant to keep you rolling up to 100 miles. This will let you repair the tire properly. It will not help you in a “blow-out”, which usually involves separation of the tread from the tire and large, gaping holes in your tire.

If you have a spare tire, please opt to use that rather than a quick fix. It may save you hundreds, and in some circumstances – thousands of dollars.

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Meister Werks European & Import NAMED CARFAX TOP-RATED Service Shop

Verified Customer Ratings Used to Name the Inaugural CARFAX Top-Rated Service Shops of 2019

Meister Werks European & Import is being celebrated as a CAR FAX Top-Rated Service Shop based on verified reviews from actual customers. The exclusive list of service shops recognize in the inaugural CAR FAX Top-Rated Service Shops. These shops receive an average of 4.77 stars out of five on CARFAX Car Care.

“Our goal is help car owners make confident decisions,” said Mike Liou, head of Service Marketing at CAR FAX. “We have over 10 million active Car Care subscribers. These subscribers use the program to help keep up with maintenance and recalls on their vehicles. We want to utilize this community to highlight the service shops who are going above and beyond when it comes to customer care, and we do so with reviews from only verified customers.”

“Meister Werks is honored to be a Car Fax Top-Rated Service Shop”, said owner Dave Meister. “Our main objective is to provide our customers with the highest level of customer service. We also offer the best quality parts for repairs, service and performance on our customer’s European and import vehicles.

In February, CARFAX also launched the first-ever Top-Rated Dealer award to car dealerships. These are based on more than a million verified reviews.

About CARFAX

CARFAX.com, part of IHS Markit, helps millions of people every day. We help consumers confidently shop, buy, service and sell used cars, Coupled with innovative solutions powered by CARFAX. The expert in vehicle history since 1984, they provides exclusive services like Used Car Listings,  Car Care,  History-Based Value and the flagship Vehicle History Report to consumers and the automotive industry. Based in London, IHS Markit is a world leader in critical information, analytics and solutions.

Meister’s Pizza / Bread Dough
(Makes 2 – 16″ pies / 4-6 calzones / 1 large loaf of bread or 2 small loaves)

Ingredients:

1 – Ingredients

• 2 cups hot tap water (hot enough to touch, but not too hot where it’s painfully hot. One day I’ll get a proper temperature)
• 5 teaspoons yeast / 2 packets (1/4oz ea)
• 3 teaspoons sea salt or kosher salt (table salt is ok, but sea and kosher makes it taste better)
• 4 cups of bread flour, high gluten flour or unbleached flour (better quality flour yields a better rise and more fluffy bread / crust)
• 2 tablespoons extra-virgin olive oil “EVOO” (if making rosemary bread, use infused rosemary olive oil if possible)
• 1-2 tablespoon semolina flour
• 1 tbsp crisco (for bread with with a bread tin)
• 2 tablespoon honey (for the bread recipe only – if used in pizza it will burn the crust at the 450º-470º temp)

Sauce: You can use marinara or Spaghetti sauce, but it does tend to be watery. You can reduce it down or make this killer recipe, Pizza Sauce Recipe.

Directions:

1 – Yeast Salt Oil – (Optional Honey) In a mixing bowl, add the yeast only. (photo 2) Turn the faucet on and get the very warm water. Add water in the mixing bowl and gently stir with a whisk, mix until all of the yeast is combined. (add honey if you are making bread) Set timer for 10 minutes and allow yeast bloom. (5-6 minutes if you use honey) (photo 3 w/o honey)

2 – Yeast	3 – Yeast Mixed with hot water (Optional Honey)	4 – Yeast Bloomed

2) After 10 minutes, add one cup of flour to the mixing bowl. With the same whisk, mix in flour, sale and EVOO. Add the second cup of flour and mix again with the whisk. (photo 5) The consistency should be just like pancake batter. Now dump the third cup in and mix with a rubber scraping spatula. (photo 6) Mix in thoroughly scraping the sides of the bowl. It should be pretty thick at this point. With the fourth cup of four mix in a little at a time. (photo 7) Towards the end of the fourth cup transfer it to the table, and start kneading. You might not need the entire 4th cup, you’ll use the rest while kneading. You want the dough to be slightly sticky.

5 – 1 cup of flour, Salt & EVOO	6 – 2 cups of flour	7 – 3 cups of flour

3) Knead the dough for about 5-10 minutes. (photo 7 & 8) If it gets sticky, sprinkle flour (from the 4th cup) and continue kneading. After awhile, It will start to get dry / not sticky, you can stop at this point. Don’t put too much flour in. If you do it will be too thick and the crust / bread will be very dense. At this point the inside of the dough should still be ever so slightly tacky.

7a – Knead Dough	8 – Almost 4 cups of flour	9 – For Pizza Oil Bowl
10 – For Pizza put in bowl	11 – Dough Risen	1/2 = 2 – 16″ pies 1/4 = 4 calzones

At this point dust the dough ball with flour. You can cut it in half, wrap it in cling wrap and freeze it or put it in the refrigerator for tomorrow. I tuck in into a ball with a little more flour to keep it from sticking to the cling wrap. It will rise in the fridge or freezer, don’t worry about that. After you thaw it, the co2 will release from the dough naturally.

Homemade rosemary infused olive oil

4. Pizza:
a) For very fluffy crust, this will rise and cook at the same time. After kneading, let it rest for 10 minutes, so it’s elastic not so dense and has some elasticity to it. Throw it into a pie, top and bake.
b) For regular crust let it rise! In a new bowl (or you can just clean the mixing bowl you just used) put a little bit of EVOO in the bowl. Coat the entire bowl with the olive oil. (photo 9 & 10) Put the dough in the bowl. With a tiny bit of extra-virgin olive oil brush the top of the dough so it’s coated on top. Now cover with a towel and let rise for about 60 minutes. It will double in size. This is what you do for bread as well.

After 60 minutes has gone by, your dough should be about double the size. (photo 11) Punch the dough to release the co2

These will make 2 – 14 to 16 inch pizzas. You can also preheat your oven to 450°-470° (depending on your oven) and cook it right away. (let it rest for 10 minutes before throwing or rolling out. If you don’t let it rest, it will be too elastic and will not hold its shape)

4. Bread: If you are making bread, let it rise in a greased bread tin, or for a french style loaf, roll it out to a roll after kneading and just leave it on a cookie sheet and let it rise. Put semolina flour on the sheet. After an hour you can put it directly in the oven. See instructions below.

Baking:

If you do not have a pizza stone you can use a cookie sheet. Sprinkle semolina flour on your surface you are transferring it from. Do not use regular flour. It will burn. Pizza stones should be preheated minimum 45 minutes to cook the pie thoroughly. You can use a cookie sheet as a pizza peal to transfer it onto the preheated stone too.

With the regular flour roll out pizza dough with a rolling pin as flat as possible. If you have the know how, try and throw the dough like a pro, but the results will be the same either way.

Evenly, apply the semolina flour on the cookie sheet, then put the rolled / thrown dough on the cookie sheet. Top pizza with desired toppings.

If you do not have a pizza stone then use the cookie sheet and just put it in the oven like that. If you do a little twist and shake the cookie sheet quickly, this will allow the pizza to slightly move off the sheet and transfer it to the stone. It takes a little practice.

Pizza should take about 12-14 minutes to cook depending on how efficient your oven is.

Bread:

You can roll into baguette, tennis ball sized ball for dinner rolls, Or all the dough on a cookie sheet or in a bread pan. Let rise for 1 hour then put it directly in the oven for 40 minutes at 425º. To get a crispy crust, remove after 20 mins and brush with olive oil, butter or better yet, garlic butter. Mmm!

• Note: You can make really good french toast with this bread. Also makes really good croutons as well!

Cheese / Sausage bread:

After kneading roll out flat, add a generous amount of cheese and/or precooked pork sausage, roll into a log and let rise 30-60 minutes after kneading then put in the oven for 20 minutes at 425º. To get a crispy crust, remove after 20 mins and brush with olive oil, butter or better yet, garlic butter. Mmm!

Rosemary Bread:

Add 2 tbs of honey to the yeast and dry ingredients, before adding warm water. Add 2 tbsp of dried crushed rosemary. Add it in while you are mixing the first cup of flour.

1 – Ingredients

2 – Yeast Salt Oil Optional Honey

3 – Mixed with hot water

4 – Yeast Bloomed

5 – 1 cup of flour

6 – 2 cups of flour

7 – 3 cups of flour

8 – Almost 4 cups of flour

7a – Kneed Dough

9 – For Pizza Oil Bowl

10 – For Pizza put in bowl

11 – Dough Risen

12 – For Pizza cut in half – makes 2 16″ pies. Cut in 1/4, makes 4 calzones

13 – Roll under in a ball

14 – Freeze for later – Pull out of freezer 24 hours before baking.

Calzone

Pizza!

Italian Bread. 1 loaf = Entire recipe. Bake at 380º-400º for 20 minutes – remove after 10 minutes and brush with olive oil, then bake for another 10 minutes.