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Patrick Spahr
United States
เข้าร่วมเมื่อ 20 เม.ย. 2013
How to make and bake popular recipes!
For sponsorship, product reviews, and collaboration, please email me at:
patrickspahr9@gmail.com
For sponsorship, product reviews, and collaboration, please email me at:
patrickspahr9@gmail.com
Quick and Easy Pizza On the Way!
So happy I discovered this recipe because it was super easy and quick to make and the results are fantastic! AND I made it with all store-bought ingredients. I have made it more than once and I think this is my new "go to" pizza! Try it and let me know what you think!
#lodgecastiron #rao #raopizzasauce #bigy
Equipment
12" cast iron pan recipe is for 12" cast iron skillet
Ingredients
• 1 tbsp olive oil
• 12 ounces pizza dough (store bought or homemade), room temperature
• 2 cups shredded mozzarella cheese, use a low moisture block mozzarella instead of fresh for the crispiest crust• 1/2 cup pizza sauce (store bought or homemade)
• Choose your favorite desired pizza toppings
Instructions
1. Move one oven rack to the very bottom and one to the top of your oven, then preheat the oven to 450 F/230 C.
2. Evenly spread the oil in the bottom and sides of the cast iron pan. Gently stretch the pizza dough to fill the bottom of the pan, dimpling it with your fingers.
3. Sprinkle the mozzarella cheese over the entire top of the dough, all the way to the edges. Then dot the sauce over the cheese, all the way to the edges.
4. Add your favorite toppings, then bake it on the bottom rack for 18-20 minutes, or until the bottom of the crust is golden brown and the cheese is browning and melted. To check the crust browning, lift up the side with a spatula. If needed, continue baking it on the bottom rack until browned. If you desire a more browned top, move the pan to the top rack of the oven for 2-3 minutes.
5. Place the hot pan on a wire rack momentarily, then use a sharp knife to run around the edges of the pan to keep the crust from sticking to the pan. Use a spatula to carefully transfer the pizza to a cutting board to keep the crust from getting soggy.
6. Serve hot and enjoy!
#lodgecastiron #rao #raopizzasauce #bigy
Equipment
12" cast iron pan recipe is for 12" cast iron skillet
Ingredients
• 1 tbsp olive oil
• 12 ounces pizza dough (store bought or homemade), room temperature
• 2 cups shredded mozzarella cheese, use a low moisture block mozzarella instead of fresh for the crispiest crust• 1/2 cup pizza sauce (store bought or homemade)
• Choose your favorite desired pizza toppings
Instructions
1. Move one oven rack to the very bottom and one to the top of your oven, then preheat the oven to 450 F/230 C.
2. Evenly spread the oil in the bottom and sides of the cast iron pan. Gently stretch the pizza dough to fill the bottom of the pan, dimpling it with your fingers.
3. Sprinkle the mozzarella cheese over the entire top of the dough, all the way to the edges. Then dot the sauce over the cheese, all the way to the edges.
4. Add your favorite toppings, then bake it on the bottom rack for 18-20 minutes, or until the bottom of the crust is golden brown and the cheese is browning and melted. To check the crust browning, lift up the side with a spatula. If needed, continue baking it on the bottom rack until browned. If you desire a more browned top, move the pan to the top rack of the oven for 2-3 minutes.
5. Place the hot pan on a wire rack momentarily, then use a sharp knife to run around the edges of the pan to keep the crust from sticking to the pan. Use a spatula to carefully transfer the pizza to a cutting board to keep the crust from getting soggy.
6. Serve hot and enjoy!
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Pour Some Chocolate On Me!
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Delicious! 😋 Thanks for your recipe Patrick. Hugs from Venezuela ❤️🇻🇪❤️
Looks tasty Uncle P!! I love fall baked goods. 🤤
Looks great.
You are most welcome
I use to get a bit impatient with the creation of a bakable sourdough, thanks for emphasising to remain patient and trust in the process , you have i think hit the nail on the head . I like it .
Thanks for your kind words. Happy baking!
Looking forward to trying to make it sometime this fall. Love your sound effects!
Have fun! And let me know how it turns out!
Looks absolutely amazing. Can't wait to try this recipe. Many thanks for sharing; is much appreciated 😊❤
Yes! It's so good! Please let me know how it goes for you.
How many apples and what variety do you use please?
2½ pounds Granny Smith apples, peeled, cored, halved, and sliced ¼ inch thick 2½ pounds Golden Delicious apples, peeled, cored, halved, and sliced ¼ inch thick You can really use any variety of apples as long as they cook well and don't turn to mush. I've also used Macoun and Jonagold. Using 2 varieties gives a complex flavor and depth to the filling.
VERY surprised that there is no butter in this pie.
Yes! That's right. And just follow the recipe and you will be alright.
@@PatrickSpahr But, BUTTER is integral to pie crusts. The butter flavor is incredibly important to the taste. Thanks for your comment, but the thought of no butter simply turns me off.❤️
You have such a wonderful energy about you! Thank you for sharing :)
You are so welcome!
Hello I like the recipe & your channel. Thank you. Find animated & sound effects jarring and disruptive.
Thank you for your feedback!
The pumpkin scones look amazingly. l bet they smell & taste absolutely delicious. Many thanks for sharing; is very much appreciated 😊❤
Yes! It's a really good recipe and yes, delicious!
Oh my looks so delicious 😋
Thank you 😋
Those look delicious 👍🏼😋😋😋😋😋thank you so much for sharing your recipe 👍🏼
You are so welcome!
How long do you bake these?
I just added detailed instructions in the description. Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.
For feeding / mixing starter, I suggest: 1. adding the water first, 2. add the amount of discard (old starter), and then mix these well together. Then, 3. add only part of the flout .. 50 - 75%, and mix again. It should be easy to mix it well this way. 4. Add the rest of the flour and mix it; and at this point you don't need to worry about mixing it thoroughly enough
Thanks for your feedback and sharing your method.
Excellent!
Thanks so much! Practice practice is the key!
Could you substitute 4 ounces of lard for part of the butter cubes? I’ve heard a little lard or shortening helps with flakiness
Sounds like a worthwhile experiment. I haven't tried it so if you do, can you come back and let us know how it went?
Looks absolutely delicious 😋 Can't wait to try. Many thanks for sharing 😊👍
Thank you so much 👍
Looks delicious
Thank you 😋
On day four, let the new mixture rest for 12 hours and then feed again correct? It is not crystal clear in your video.
Yes, keep feeding at least every other day. Bakers say every day!
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Welcome aboard!
how much poolish do I add when making bread dough. new to this. thank you
12% of the total amount of flour usually. I use sourdough starter, which is a little different from a poolish.
Super vam je kanal.❤❤❤ Sad sam vaš 253 pretplatnik. Budimo podrška jedni drugim. Sretno od ❤ i dalje
Thank you very much.
You are welcome!
Looks so good
Thank you so much! That means a lot.
Great recipe!! Thanks for sharing!!
Great recipe! I am going to try it this weekend!
Hope you enjoy! Let me know how it comes out!
HELP! I started my starter last night at 8 pm. It is now almost 6 pm, and my starter has tripled in size already and passes the float test. Should I continue the plan to feed it now and again in 24 hours, or do I need to change spreads to 12 hours? Do I need to adjust the ratios? I am using rye flour.
If this is the first 24 hours for a brand new from scratch starter, it is too soon to begin baking with it. Continue with the once daily discard and feeding cycles for at least five days. I have never used only rye flour. I use mostly all purpose flour plus some rye.
I started my own starter with 30 gr bread flour and 30 grams water room temp, after 24 hrs I had liquid, I disregard and add 30w+30f, after 24 hrs there were again liquid. Why? I discard it all. But would like to know why liquid was formed?
On day 1, as I say in the video, I begin with 100 grams of rye flour and 125 grams of warm - not hot! - water. I always check the water temperature with an instant read digital thermometer and make sure the temperature is at least 75° but not more than 90°. This is important. On day 2, change your mix to only keep 75 grams of yesterday's starter mix, 50 grams of rye, 50 grams of all purpose and 115 grams of warm water. There are other ways you can make a starter but this is the method I use just like in the video. Good luck!
You might want to practice your recipes before making your video.
Thanks for the tip! Yes! I was very happy with how it turned out. Not a crumb went to waste! Have you tried it yet? Let us know how it turns out.
Mmm...scrumdiddlyumptious 😋 Looks totally amazing, many thanks for sharing 😊
So good! Delicious to the last crumb!
IMPORTANT NOTE: If you are using orange zest, make sure you are using organic oranges. Other wise you might as well sit down and eat a pound of herbicides and pesticides especially if you are using oranges from Florida or foreign sources. Oranges are sprayed at least 10 times during their growing season. Also if you are using parchment paper why are you greasing the pan. Parchment paper is so you do not need to grease the pan because the batter is so runny. This will save time and cost. God Bless Joe Scott
Good tips, Joe. Thanks!
That looks really good yum!
Yes it WAS! And it's all gone now! I hope you make this for yourself soon!
I buy Trader Joe's Banana Bread mix, but add in extra bananas to use up the 1-2 left at the end of their shelf life. I have not thought of adding in orange zest or chocolate chips to the pre-mix. I will now try it thanks to your bravery!
Thank you! Yes, it really does make a "next level" of yumminess!
Chocolate chip cookies yummy 😋
They are!
Got this video soon after publishing or should I say after it came out of the oven. As always the sound effects crack me up. I'll be trying this one too in a few weeks, I just baked another chocolate orange banana bread from a previous video again yesterday.
Another one?! Brilliant! How did it come out?
@@PatrickSpahr I messed up the first attempt as I took it off the oven too early and tried to take it out of the pan and it was a mess. Still I was able to salvage and enjoy most of it. The second time I let it properly bake and it turned out perfect! I love the orangey taste the zest adds!
Nice Patrick 👌🏾
Thanks so much!!
Too bad you feel like you need all those slurpy sounds. You did a wonderful job with the bake and chose a great recipe.
Thanks so much for your feedback.
The sound effects bruised me out
Good feedback. Thanks.
Looks great! I like Paul Hollywood!
Thank you! Me too!
Rufly chopping means you cuss at the Banana, call it names and hack at it like you're in a Street Fight sorta like a 50's Movie (Big Knife, Rebel Without a Cause, Here to Eternity ...personally I go with the "Delicate Delinquent" approach... th-cam.com/video/Dt_Z3aayCvc/w-d-xo.htmlsi=On1GQd0lbBQhAIbI
Ha ha! 😅 That's perfect! Thanks!
On my way to the grocery store to buy the ingredients :D
How was it? 🤤
@@organic3280 it was really delicious, I put a bit more chocolate than suggested and it was amazing. It's almost over already lol
The sound effects got me!
Ha ha! I hope they got you in a good way!
Que ricoooo
Gracias!
Nice! I've made my Grandma's Banana Nut Bread hundreds of times; it sure brought back memories watching you make yours. I've never tried chocolate chips in mine, but the orange zest is definitely a "must try". Well-presented and I always love the taste-test scenes the best!
Thanks for sharing that. Big smile!
Looks so delicious. I'll be baking banana and orange cake this weekend. 🍊
Thanks! Let us know how yours comes out!
Great video! Looks delicious. Thank you for sharing :)
Thanks for visiting
I made it yesterday. It was awesome .i followed your clear instructions. We enjoyed it.Thanks for sharing.
So happy to hear this! Glad you enjoyed!
Lisa might want you to try a GF version.
Good idea! Lisa who? 🤔
@PatrickSpahr your GF friend you mentioned at the beginning of the video.