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William "Willy" Theisen is a restaurant entrepreneur from Omaha, Nebraska, born in Chicago and raised in Clinton, Iowa. He was the founder and former owner of Godfather's Pizza, [1] a popular pizzeria chain that has locations in over 40 states. Theisen got the idea to start a pizza chain when he was running his own bar called "Wild Willys."
Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. The fermentation process produces lactic acid , which gives the bread a sour taste and improves its keeping-qualities.
The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria. With Matt Molina, Carolynn Carreno and Mario Batali. Knopf. ISBN 0307272842. 2011. Mozza at Home: MORE THAN 150 CROWD-PLEASING RECIPES FOR RELAXED, FAMILY-STYLE ENTERTAINING: A COOKBOOK. With Carolynn Carreno. Penguin Random House ISBN 978-0-385-35432-5
Sourdough has a lower glycemic index than regular bread, says Van Buiten. Foods with a low glycemic index raise the blood sugar in a slower, steadier way. This is why sourdough takes longer ...
The mall was renamed Kingston Collection in 2014. [2] On November 11, 2014, the mall was evacuated due to a Tier2 HazMat situation. [3] A witness in the food court said that she was getting a coffee and the lights went out, then the fire alarm went off. People also in the cinema were evacuated, with people describing the smell like pepper spray.
A bowl of biga. Biga is a type of pre-fermentation used in Italian baking.Many popular Italian breads, including ciabatta, are made using a biga. [1] Using a biga adds complexity to the bread's flavor [2] [3] and is often used in breads that need a light, open texture with holes.
Stavros 'Steve' Papantoniadis, the owner of Stash's Pizza, was sentenced to more than 8 years for forced labor crimes against his migrant workers. Feds: Massachusetts pizzeria chain owner ...
The Carlson Block is a pizza restaurant in a century-old building in Wilkeson, Washington. The sourdough crust pizza, described as "the best in Washington state" by The Seattle Times, is made in a wood-fired oven by chef and owner, Ian Galbraith. [1] [2] The restaurant opened c. early 2017, six years after the owner created the sourdough mother ...
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