Pratique du Shadowing: How to Make Pizza at Home | Epicurious 101 - Apprendre l'anglais à l'oral avec la vidéo
Choisissez un mode d'entraînement
Chaque mode ouvre une salle d'entraînement en plein écran.
165 phrases
Si les phrases sont trop courtes ou trop longues, cliquez sur Edit pour les ajuster.
1
I'm Frank Proto, professional chef and color instructor, and today we're gonna make pizza.
2
Frank's time.
3
We're talking everything you need to know about how to make the perfect pizza at home.
4
This is how to make pizza 101.
5
I think that making pizza at home is an essential cooking skill to have.
6
It is not as hard as you think and that's what I'm gonna show you how to do today.
7
Today we are making a simple margarita pie.
8
I always judge a pizzeria by its crust.
9
Is it crunchy?
10
Does it hold up?
11
Is it golden brown?
12
Does it have some air bubbles?
13
That's what you want in a good pizza crust.
14
store -bought dough.
15
There is no shame in this.
16
Did you know if you go to your local pizzeria, you can buy dough from them too?
17
So find your favorite pizzeria and buy dough from them.
18
I preheated my oven to about 500 degrees, basically as high as it's going to go.
19
And what I'm going to do is make a makeshift pizza stone.
20
The reason we have the sheet tray turned over like this is
21
that it's easy to transport and slide the pizza off onto it.
22
So I'm going to put it in upside down, put it in my preheated oven and get it nice and hot.
23
Putting our pan in the oven and preheating it does a couple of things.
24
It starts our crust getting crisp right away, and we get a little bit of oven spring from that yeast.
25
As it dies, it's giving a last breath of CO2 and flavor, and we get some nice bubbles.
26
While it's getting hot, let's get to work.
27
My star -bought dough is chilled, and what I want to do is kind of cut it into the portion size I want,
28
and then rework the dough slightly to redistribute the yeast and kind of wake this dough up.
29
So I'm just going to kind of roll this under, give it a light rounding so that when we roll this out, we have a nice round pie.
30
If you have bubbles, leave them alone.
31
We don't want to crush them out and redistribute that yeast.
32
So we're going to work the dough lightly, not knead it, but just bring it together.
33
And what we do is we want it to get a little tight.
34
So when I press down on it, it kind of bounces back.
35
It's got some spring to it, right?
36
We don't want to work it so it's a tough dough.
37
We just want to work it a little, keep the bubbles in, and give us a little spring back.
38
my sheet tray give it a little room I'm gonna put a towel on this
39
and let it sit at a room temperature for about 30 minutes
40
so the gluten can relax a little
41
because we reworked it we also want to get some more
42
bubbling in there we want the yeast to wake up so
43
while the dough rests we can make our sauce for everyone
44
that buys sauce in a jar stop this is so easy
45
so simple it really takes no skill at all I tend
46
not to use fresh tomatoes on my pizza canned tomatoes have less and they have a ton of flavor as well.
47
I'm using crushed peeled tomatoes.
48
You can use whole peeled or diced tomatoes.
49
Whatever one makes you happy, just use it.
50
Next thing I wanna do is put a little bit of garlic in here.
51
Just one nice clove of garlic, and I'm gonna put this in just like this.
52
I'm not gonna chop it.
53
That's why I have the stick blender, right?
54
I just want to throw my garlic in there.
55
If you like more garlic, put more garlic in.
56
If you like less, put less in.
57
But please, use fresh, not the stuff in the jar.
58
So next I'm gonna add some basil leaves, and I like to puree a few leaves in there, right?
59
I just break them up.
60
Basil is going to give some sweetness to the sauce.
61
It's going to give some brightness to the finished pizza.
62
Some people use oregano.
63
I like oregano.
64
I like basil a lot more.
65
I like a little bit of chili flakes in there.
66
Not necessarily for a lot of heat, but just a little bit of kick.
67
I'm also going to add some extra virgin olive oil.
68
This is really floral and green.
69
It's going to give our basil a little boost.
70
It also just kind of brings everything together with a little bit of fat.
71
Some salt.
72
Fresh cracked black pepper has better flavor than something you'd buy in a jar.
73
If you don't have one of these fancy stick blenders or immersion blenders, You can put it in a blender, you can put it in a food processor, or you can just break it up with your hands.
74
It's totally up to you.
75
I just like for that garlic to be buzzed into my sauce so I get a good dispersion.
76
The finished texture I'm looking for is that all of the ingredients are blended, but it's not super smooth.
77
I want to see some chunks in there if possible.
78
The point of this is just to bring all of the flavors together.
79
Some people like to cook their tomato sauce, but for this recipe we don't.
80
Saves you a lot of time and still gives you a ton of flavor.
81
Dough has been sitting for about a half hour.
82
Let's take a look at it.
83
Ooh, look at that.
84
We got some nice bubbles.
85
We want bubbles and a little less bounciness.
86
We also reactivated some of the yeast in there to kind of get those bubbles rolling again.
87
Bubbles usually equal flavor, right?
88
Bubbles mean that the yeast is doing its work.
89
So let's get this one piece of dough off, put it out onto the board.
90
If it's sticky, you wanna make sure that you put some flour on it.
91
We can always shake the flour off later.
92
outside.
93
And I wanna use my fingers for this.
94
A rolling pin's gonna knock out all the bubbles that we tried to get in there.
95
What I'm gonna do is just go around the sides, leaving a crust, and then start stretching our dough.
96
If the dough's not stretching easily, be patient.
97
That means it just needs to rest a little longer.
98
And what you can also do is pull on it if you want, But we really just want to stretch out that center.
99
If I put it over my hands, my hands are curled under.
100
I'm using my knuckles.
101
We can use our hands to kind of stretch wherever there's heavy parts.
102
Don't necessarily need to throw it in the air.
103
You just really want to stretch it out.
104
I want it as thin as I can make it without it tearing, right?
105
If I get a little tear like that, all I do is take my dough, stretch it over the top, cover up my hole, give it a pinch, and we're good to go.
106
But you definitely want it to be as thin as humanly possible without tearing through.
107
Our pizza dough is stretched out, and what I'm gonna do is get another half sheet tray.
108
It's not hot.
109
And I'm gonna use this as a makeshift peel for my pizza.
110
So we get our dough on here.
111
Put enough flour on the bottom so that it doesn't stick.
112
See how it moves around really well.
113
And now we're ready to top it.
114
So my dough is moving freely.
115
I'm gonna put some sauce on here.
116
We're gonna take the ladle, put some in the center, and then we're just gonna swirl it around all the way up to the edge.
117
We don't want this to be wet, right?
118
So we don't want to put too much sauce in.
119
Just a nice, light coating of sauce.
120
Every time, let's make sure that we're still moving.
121
If you see that it sticks, we can always add like a pinch of flour underneath.
122
As far as cheese goes, I try and stay away from fresh mozzarella because it has a lot of moisture and it makes our dough soggy.
123
I like to use a low moisture mozzarella.
124
It does not make my pizza soggy.
125
So when it comes to grating my mozzarella cheese, and I go right on top, right?
126
If it just drops in the center, That's fine.
127
I give a nice hefty dash of that low moisture mozzarella.
128
And then I can kind of spread it out to the edges.
129
We want to have just enough cheese to cover our pizza.
130
The other cheeses that I use are grating cheeses.
131
Whenever I use grated cheese for pizza, I like to use Parmesan and Pecorino.
132
Parmesan gives us a nice nuttiness.
133
Pecorino is sharp, kind of kick in the face.
134
I like the kind of the mix of those on my pizza.
135
I'm going to hit it with a little bit of extra virgin olive oil, always a little salt and some black pepper.
136
You can put whatever toppings you want on this pizza, Keep in mind how much moisture is in those ingredients.
137
If it's like a mushroom and it has a lot of moisture, cook them first before you put them on top.
138
So I want to make sure this is floured so our pizza moves easily and slides into the oven without any problems.
139
The pizza's been in the oven for about 20 minutes.
140
It's time to take it out.
141
Isn't she pretty?
142
Look, we got some nice brownie on the crust.
143
We got some beautiful bubbles.
144
Let's get that out.
145
Alright, let's slide it off onto the cutting board.
146
Look at her, she's beautiful!
147
Make sure you put the fresh basil on right before you're ready to serve it so that it doesn't go black.
148
Right, we want a little bit of freshness from every bite.
149
You can smell we have a great crust, we have a lot of bubbles, you can smell the cheese, the basil is kind of hitting you really hard.
150
All in all, it looks like a great pie.
151
Time to cut.
152
I'm just gonna use a regular chef knife.
153
I'm gonna cut it into like six nice slices.
154
Mm.
155
Delicious?
156
It's got a great balance of flavors.
157
You can taste the dough, which is nice because it has some nice bubbles in it.
158
Look at those nice crackly bubbles.
159
You can taste all the cheeses and that mozzarella's got a little bit of stretchiness to it.
160
The basil just kind of like sets everything off, makes it fresh, cuts some of the cheese flavor, gives you some nice brightness.
161
It's totally worth the time to make your own pizza.
162
This is a super easy process.
163
All you got to do is have a little bit of patience.
164
It keeps on like.. pizza.
165
style.
Télécharger l'application
Tout pour parler couramment
Prononciation IAChaque phrase notée
Phonétique (IPA)Maîtrisez chaque son
VocabulaireEnrichissez votre lexique
Jeu de vocabulaireApprenez en jouant
Même chaîne
B21
The Best Fried Eggs You’ll Ever Make | Epicurious 101
Daily ConversationWorking Adults
B1The Better Way to Cut an Onion
Daily ConversationWorking Adults
B21
The Best Grilled Cheese You'll Ever Make | Epicurious 101
Daily ConversationWorking Adults
B23
The Secret History of Pizza | Epicurious
Daily ConversationWorking Adults
B2The Best Pizza Dough You’ll Ever Make (Restaurant-Quality) | Epicurious 101
Daily ConversationWorking Adults
FOR YOU
Vidéo recommandée
B21
192 phrases
How To Make Perfect New York Pizza
Daily ConversationWorking Adults
B11
130 phrases
PIZZA TURCA (Pide): Receita fácil para fazer no forno de casa
Daily ConversationWorking Adults
B11
43 phrases
How to Make Crack Pie (Momofuku/Milkbar Recipe) | rachel republic
Daily ConversationWorking Adults
B21
77 phrases
Science hacks for crispy snacks
Daily ConversationWorking Adults
B22
42 phrases
How to Pipe a Basic 5 Petal Flower | Wilton
Daily ConversationWorking Adults
B21
187 phrases
startup diaries ep. 9 - taking on quizlet and duolingo
Business EnglishDaily ConversationWorking Adults
B21
57 phrases
Christine's Apple Pie | MasterChef US
Daily ConversationWorking Adults
B21
98 phrases
how to make Coca Cola
Daily ConversationWorking Adults
B29 phrases
The Basics of Sautéing Correctly!
Daily ConversationWorking Adults
B21
67 phrases
The Act of Pottery in Nelson, New Zealand
Daily ConversationWorking Adults
Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « How to Make Pizza at Home ». Les mots qui reviennent le plus souvent : pizza, dough, bubbles, cheese, flavor. Cette vidéo contient 165 phrases et 1843 mots à répéter en shadowing. La partie parlée dure 8:01. Le locuteur parle vite, environ 230 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 78 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| dough nom | /doʊ/ | pâte |
| bubble nom | /ˈbʌbəl/ | bulle |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| basil nom | /ˈbæz.əl/ | basilic |
| yeast nom | /jist/ | levure |
| garlic nom | /ˈɡɑɹlɪk/ | ail |
| oven nom | /ˈʌ.vn̩/ | four |
| tomato nom | /təˈmeɪ.toʊ/ | tomate |
| moisture nom | /ˈmɔɪs.t͡ʃɚ/ | humidité |
| flour nom | /ˈflaʊ.ə/ | farine |
| blender nom | /ˈblɛn.dɚ/ | mixeur |
| mozzarella nom | /mɑt.səˈɹɛl.ə/ | mozzarelle, mozzarella |
| grate verbe | /ˈɡɹeɪt/ | râper |
| pizzeria nom | /ˌpiːt.səˈɹiː.ə/ | pizzeria |
| preheat verbe | /pɹiːˈhiːt/ | préchauffer |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| cover up verbe | cacher, dissimuler | |
| hold up verbe | retenir | |
| knock out verbe | assommer | |
| turn over verbe | retourner, renverser | |
| wake up verbe | /ˌweɪk ˈʌp/ | se réveiller |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- That's what you want in a good pizza crust.
- While it's getting hot, let's get to work.
- I'm using crushed peeled tomatoes.
- I'm not gonna chop it.
- That's why I have the stick blender, right?
Prononciation à surveiller
Le locuteur utilise 58 contractions et formes réduites, comme I'm, gonna, we're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: makeshift /ˈmeɪkˌʃɪft/, crush /kɹʌʃ/, dispersion /dɪˈspɜːʒən/, freshness /ˈfɹɛʃnəs/, immersion /ɪˈmɝʒən/
- Mots longs — placez bien l’accent: mozzarella /mɑt.səˈɹɛl.ə/, pizzeria /ˌpiːt.səˈɹiː.ə/, oregano /əˈɹɛɡənoʊ/, redistribute /ˌɹi.dɪˈstɹɪb.jut/, ingredient /ɪnˈɡɹiːdi.ənt/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: preheat /pɹiːˈhiːt/, humanly /ˈhjuːmənli/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: moisture /ˈmɔɪs.t͡ʃɚ/, pinch /pɪnt͡ʃ/, crunchy /ˈkɹʌnt͡ʃi/, chunk /t͡ʃʌŋk/, chili /ˈt͡ʃɪli/
- /r/ anglais — langue recourbée, sans frotter la gorge: crust /kɹʌst/, garlic /ˈɡɑɹlɪk/, mozzarella /mɑt.səˈɹɛl.ə/, grate /ˈɡɹeɪt/, pizzeria /ˌpiːt.səˈɹiː.ə/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme dough, bubble, flavor.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.