Pratique du Shadowing: I Ate The World's Best Pizza - Apprendre l'anglais à l'oral avec la vidéo
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This is the best rated pizza in the entire world,
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and we're gonna be comparing it to the world's most expensive pizza that has more gold than my chain,
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the top rated pizza in New York City that uses a 100 -year -old oven and everything in between, and as crazy as it might sound,
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we're gonna start at Costco.
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I've never actually had their pizza, but based on countless articles I've found online, this is the internet's favorite budget slice.
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Do I think Costco pizza's gonna beat the slices we're gonna have in New York or Italy later in this video?
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Probably not, but we won't know until we try.
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Members only?
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Shouldn't be a problem.
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Not the best photo, though.
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Fun fact, they sell so much pizza here at Costco that technically they're one of the largest pizza chains in the country.
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I need to find out why people love it so much.
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So you think it could be the best in the world?
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Costco is the best.
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We watched this pizza be made back there by this robot machine that spreads the sauce perfectly.
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The robot is so smart that as it gets closer to the center,
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there's less sauce so that your pizza can hold up and doesn't flop over.
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They've just got everything down to a T where it's all the same consistent perfect pizza.
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Thank you.
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Hey, you want an extra drink?
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Oh, an extra drink?
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There you go.
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Oh wow, that's amazing.
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Thank you.
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I will say this pizza looks fantastic
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and our guy Greg seems to think it could be up there with the best pizza in the world.
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The smell of this pizza alone is unbelievable.
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This is the pizza that brings me back to my childhood.
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I feel like it's the very best version of a pizza that you get at a birthday party.
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I love it.
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The only negatives for me is that there's no crunch in this crust
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and the bottom doesn't have that classic pizza char I'm looking for.
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This pizza right here exceeded my expectations, but the real question is, can it hold up against the best pizzas in the world?
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This is Al Forno.
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It's in Providence, Rhode Island, just a few minutes away from the hospital where I was born.
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And this is where grilled pizza was invented.
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Grilled pizza has a more complex flavor than any slice you've probably ever tasted.
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And it's so good that at one point, it won Al Forno the award for best casual restaurant in the world.
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How are you?
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Good to see you.
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The last time I was in this kitchen was when I was 17.
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Yeah.
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I'm 27.
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So fun fact, This was my first ever job.
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David was the chef.
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Was I helpful?
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Give me an honest rating.
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Oh, yes, you were.
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I remember.
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I swept the floor a lot.
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You were helpful, yes.
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Do you think this deserves to be up there with, like, the best pieces in the world?
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Because I actually do.
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I do.
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Oh, absolutely.
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Because of all the care and time that we take in making them.
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It seems easy, but it's not that easy, I promise you.
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The whole process takes, like, I don't know, three minutes.
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And David, Nick will be able to make one, too?
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Absolutely.
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Was he allowed to make one back in the day?
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No, he was not.
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Any reason why?
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It needs some training.
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That right there is what makes a grilled pizza a grilled pizza, those clean, fresh marks that go across it.
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So what's the secret?
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I mean, what makes this pizza so good?
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Fresh ingredients, very simple, cooking it on a live fire like that, right straight on.
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David, I don't know if you remember this, but one time I went to use the bathroom
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when I was working here and I turned off the lights in the whole restaurant.
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Oh, I do remember that.
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Yeah, everybody does that when they come.
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That was pretty bad.
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Do they scream at you?
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Yeah, yeah, I think I got yelled at.
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What the are you doing?
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I love all the little spots that you do when you put them on there.
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So unique in the sense that, like you said, every pizza looks different.
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It kind of breaks the rules of pizza.
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Like, you know, the sauce is not first.
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The cheese is first.
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The cooking method is different.
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Everything is different about it.
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We got to rotate it constantly because some spots are hotter than others.
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Finish it with scallions.
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And you don't really see scallions on a pizza anywhere else.
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No. And the pizza's ready.
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Another beautiful pizza.
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Here we go.
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So this is the first time I've been ever allowed to touch pizza in this kitchen.
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And this dough is so easy to work with.
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It's so nice right now.
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It's incredible.
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Get these corners over here, you see.
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Yep.
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And then when you go in there, you're going to kind of open your hands a little bit.
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Okay.
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Stretch it out even a little bit more.
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Here we go.
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And I'm going to drop.
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Perfect.
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I'm going to be honest.
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Mine looks pretty s*.
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No, it looks beautiful.
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I just, I'm not happy with how I dropped it on there, David.
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Oh, you're not?
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That's okay.
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Like I said, every single pizza looks different.
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Can I try it one more time?
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Absolutely.
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That looks good.
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All right.
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That looks cool.
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It's perfect.
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Better this time.
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Absolutely.
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It looks beautiful.
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Beautiful.
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Bravo.
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That's a little better.
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No, that looks great.
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That's better.
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Now I'll pull it back and I'll flip it.
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First a little bit of olive oil.
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Here we go.
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Yeah, like painting it.
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Exactly.
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And then we do the cheese.
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Yeah, that looks good.
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And just dump it in the middle.
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And then spray it out.
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Spread it out.
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Now we're going to do the tomato sauce.
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The idea is that every single bite has a little bit of tomato and cheese.
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Now we do herbs.
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Perfect.
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Just a little olive oil.
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Yep.
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And then we're going to push it back.
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Looks gorgeous.
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You did good.
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pizzas would you come you should have let me touch the pizza
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when i asked it's too late
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now that's it all right check the bottom make sure it's not burning looks good
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and then finish with the scallions garnish the pizza with scallions i don't know
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if mine's just good or jerk
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but i feel good about it i feel good about it show everyone how you eat the pizza here
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or can i use pork and knife yeah you caught it look at
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that you're gonna cut me a slice oh what i've always loved most about this is
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that it looks so thin but it's got a really nice chew to it it's chewy crispy
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It's got like a little bit of that acidic bite to it from one of the cheeses.
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All right, well.
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If you ever need help making the pizzas, you know where to find me.
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This right here is Frank Pepe's.
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This is Dave Portnoy's favorite place to get a slice.
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Dave has reviewed thousands of pizzas through his Barstool Pizza Reviews.
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And this restaurant here is based in New Haven, Connecticut, which many say is the pizza hub of America.
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If you look up best pizza in America, this place is top three on every list.
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What's going on, guys?
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Hey, what's happening?
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How you doing?
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I figured you guys would be happy I'm seeing some Connecticut -style pizza before
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New York City, which...
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Absolutely.
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We love to showcase off our coal -fired oven.
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Frank Pepe is the birthplace of coal -fired pizza in New Haven, Connecticut.
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So right here is a custom 100 ,000 -pound coal -fired brick oven.
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This is the powerhouse of the pizza that they make here.
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So this right here is 2 ,000 degrees inside.
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A new fire starts every day.
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Burns your eyes.
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It's amazing, isn't it?
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Every 30 minutes to an hour, we'll flip the fire just to get the old ash down, add some new coals.
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Remember, just like any fire, you need oxygen to breathe.
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So if you flip this fan on, that pushes air through here and gives really nice airflow into their oven,
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which is what cooks the perfect pie.
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Should we make a pizza?
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We have a bread flour, not a pizza flour.
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So it's a little looser.
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So you want to get under it with a little flour.
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And then you just want to grab it on the edge.
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You're not throwing it up in the air.
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You're not making a circle and throwing it.
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Yeah.
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It'll make a hole in it.
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No throwing dough in here.
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Nope.
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How many pizzas do we make a day here?
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On a busy day, you can do over a thousand.
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Wow.
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People love pizza.
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So, level scoop, put it in the middle.
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You're gonna write like a pencil.
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Oh, that's good.
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You can write my name into it, it's all just circled into it.
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Sliced mozzarella cheese?
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Yep.
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This actually is a big key for us.
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Okay.
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It melts different.
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Then we have our pecorino romano, our olive oil, and then this is the hardest part.
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Okay.
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Just throwing it.
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The key is just throw it.
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You don't want to get scared.
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You get to your point, shake, pull.
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Finesse.
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I like it.
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Okay.
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This is nice, light, airy dough.
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Look at that.
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We make our dough fresh every day.
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And it kind of spreads itself, like you said.
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A little bit of farina on here.
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Toss it right on.
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Honestly, I'll say I could have made it a little more circular.
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It's okay.
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It all tastes good.
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One scoop right in the center.
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Once I put it in the center, I like your kind of like drawing with a pencil.
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Food is always art, isn't it?
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It is.
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It's nice to have that cheese a little bit dry before you make that pizza, though.
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That way you are not going to have this wet, leaking pizza.
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A little bit of pecorino.
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Just a little bit of olive oil to finish it off.
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And then we're good.
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All right, this is the toughest part.
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I don't want to hit anyone with this thing.
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So everybody duck, all right?
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All right, I'm gonna go all the way in.
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All right, about 10 minutes later, my pizza should be done.
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It definitely looks good.
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Let's see.
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Beautiful.
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Wow, that is a good -looking pizza.
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We did the hardest part.
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We actually made the pizza.
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So now the only question is, how does it taste?
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Right off the bat, I have to say, this is a damn good -looking pizza.
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I can tell that crust is nice and crispy, and it's definitely nice and hot.
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If I'm being honest, I just don't see how you can get a better pizza than this
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but new york and connecticut have always been in a fight on who has the better pie
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so let's go see can connecticut's best be new york's best we made it to new york city
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and after searching through over 2 000 pizza restaurants
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i've decided to visit this one
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it's literally called best pizza best pizza serves some classic new
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york style slices everything is baked in a custom oven
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that's bigger than a lot of new york city apartments
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this is an 100 year old oven yeah it's like 130 years old
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and how big is this oven so i'll show I'll show you right now,
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people always flip out when I bring them to this part because this is literally the whole oven.
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The oven goes all the way back?
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Yeah, the size of a one -car garage.
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It's very similar.
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Like if you go to Frank Pepe's in New Haven.
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Yeah.
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And if you go to like a lot of those pizzerias that have been around for 100 years,
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Frank Pepe has the same exact oven as us.
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We just went to Frank Pepe's.
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Sounds like all the best pizzas come out of the same oven.
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Big shout out to Frank Pepe's.
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You call this place best pizza for a reason, right?
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Yeah, I mean, you know, that's what some say.
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We'll let you be the judge.
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Let's make some pies.
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Yo, I'm coming in the kitchen real quick, guys, right behind you.
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This is crazy.
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So the main goal is to kind of not touch your crust when you're making it.
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Oh, okay.
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Yeah, the crust kind of makes itself.
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When I'm making the pizza, a lot of pizzerias, you see pizza guys smacking the shit out of the pizza, you know?
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I want to keep the air inside because that's what keeps the slice nice and light.
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So you're pretty delicate with it when you first...
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It's delicate, that's the exact word I teach all my pizza guys.
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Get it up into your hands.
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And then this is when it starts spreading out.
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I haven't seen a technique like this before.
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Yeah, you just kind of flip it.
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Gravity is your friend with pizza making.
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You know, you see people throw it in the air.
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Yeah, and it is a trick and people love watching it, but actually helps the pizza spread out
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We've seen a lot of pizzas in this video.
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This is the biggest biggest pizza biggest one so far.
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Yeah Yeah, I mean, you know when you're if you're if you're talking about how big the actual, you know Yeah pizza dough is
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but to get it to this size without having any little holes or thin parts in it
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It takes time you got to make a lot of pieces and that's what I tell young pizza makers
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First thing is the tomatoes when the pizza cooks the crust Puffs up and it pushes all the ingredients in the middle
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So what you want to do is kind of get everything to the outside rim.
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This is our oregano.
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We use the oregano on the skin
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This is what makes a New York pizza in my opinion Oregano?
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The dried oregano.
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You go to Italy, you go around and eat a New York slice.
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If you keep that in your mind
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You'll be like, oh shit, I taste the oregano.
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This reminds me of New York.
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It's a powerful herb, especially when it's dried.
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Yep So we don't go too heavy.
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Pretty light on the cheese from what it looks like too.
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Big time.
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I'm not I'm not big in like just having a big cheesy slice.
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And you're also putting more of that cheese on the outside, just like you talked about, to make sure it's not being weighed down, yeah?
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Exactly.
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Since it's fresh mozzarella, it spreads a lot, so you don't need to use as much as normal pizzeria is.
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And then we're gonna go right in.
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Coming right behind.
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Going in.
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There it goes.
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You got the launch down to a science, huh?
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Yeah, it's a lot of years, you know?
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The oven's so hot, as soon as the pizza gets in there, it pops right up.
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You can see all those bubbles.
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Oh, man.
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Yeah, it looks nice.
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This is a technique.
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Sometimes we'll take it and dome it and at the top of that fire, just kiss the top of the pie.
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Doming it.
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Yeah, because the top is a dome.
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That's where you get those little black spots on top.
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Yup, and that's where all the heat is.
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So the higher you go, the hotter the temperature.
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For me, I don't want the pie to look perfect.
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I want it to look rustic, you know?
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We try to mix the old with the new, and I think that's what makes our spot special.
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Come on, boys, eat up.
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Grab a slice.
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This is what it's about, right?
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Passing the food around and eating.
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Oh, that's it that's what we're looking for in new york cheers cheers cheers
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that's the sound of pizza that's it baby i would just call
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it the perfect well -rounded slice you're not doing anything fancy
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but you're doing everything right thank you man
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that is the best pizza huh
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i'm busy williamsburg brooklyn come see this handsome guy our next
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stop is industry kitchen home to the world's most expensive pizza
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and i figure if you've got the world's most expensive ingredients it's got to be pretty damn good.
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Are you ready to see how we make our 24k pizza?
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As ready as I'll ever be.
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Should we do it?
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Yeah absolutely come over.
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All right let's go.
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A lot of stuff happening back here.
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This is Luis.
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Luis is going to start the dough.
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It's a black dough.
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It's made with coddlefish ink so that makes it super super black.
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There's a little earthy tones to it and the flavor profile.
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I feel like you might be the only place in the world with a black dough pizza.
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First we start with a roasted garlic cream.
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That's our base instead of a tomato base.
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Definitely not a traditional pizza.
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It's not.
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The second layer is mozzarella cheese.
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So this is a Stilton cheese from England.
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The best of us we can get is a blue cheese.
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How often are you making one of these?
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About 15 to 20 a year.
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This oven is like a gas oven but also we have apple wood.
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So you've got gas and wood in the oven.
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The gas is for the temperature to make the bottom very crispy.
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Then that is for the smoke and flavor of the pizza.
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Fagra, this one is the liver of a goose.
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It's coming from the Hudson Valley.
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It's so decadent.
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It's almost like a fancy butter.
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It's a fancy animal butter, yeah.
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So the pizza's finished its first bake.
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Yes.
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How many slices do we have here?
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Eight slices.
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$250 per slice.
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Oh, .
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Time for the gold.
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So each slice gets a nice big square, huh?
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Absolutely, yeah.
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We are not shy with our gold.
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This is actually 24 karat gold.
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Absolutely, yeah.
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So instead of putting this on a wedding ring
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or on a chain
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or in a watch this is on a pizza it is on a pizza all right
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so we have the gold now we are going with our other ingredients
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so that foie gras just baked in that oven for a little bit
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and now you're placing
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that onto the pizza as well now we have the caviar the beautiful et cetera caviar from iran
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and again you're putting one nice big spoonful on every single slice
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that's correct we're trying to achieve the full favorable umami oh my god this pizza then we have some beautiful edible flowers.
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And this part I love because the colors start to really pop.
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Well we have the benefit of the black dough as a nice canvas of art right?
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And we have some more textures of gold.
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So there wasn't enough gold on there?
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No, no there was not enough gold.
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And we're going to mother the pizza with truffle.
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Oh my god.
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Nick this is your 24k golden pizza.
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One more little surprise here.
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I actually brought one of my best friends from high school who has no idea what he's about to eat.
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He's also kind of a picky eater.
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You ready to eat some pizza?
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I'm ready.
402
Let's do it.
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Let's go.
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Wow.
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Thank you so much.
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What do you think?
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Crazy.
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I don't think there's enough gold.
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Believe it or not, this is the most expensive pizza you can buy.
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In New York?
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Anywhere.
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Really?
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Guess how much each slice costs.
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100 bucks?
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250. Have you eaten gold before?
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No. All right, let's go.
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Wow.
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That's insane.
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I taste a lot of the Stilton blue cheese.
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It's like a super powerful, powerful cheese.
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I got a big fat bite of foie gras when I bit in so it's all buttery.
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Did you like the foie gras?
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I loved it.
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Which was foie gras like super expensive.
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Yeah, I love the fact that there's a bunch of different cheeses
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and I love the look of the dough even though it tastes just like regular old pizza dough.
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All around give it a pizza rating.
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You like pizza?
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Pizza rating out of 10.
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I mean in terms of how unique it is, 10 out of 10.
431
Kind of unbeatable.
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I think the best slice I've ever had to be honest. Is it?
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It's not every day you have some gold pizza with caviar hats on.
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This is your top pizza that you've ever had?
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I think so.
436
Wow.
437
I'm gonna tell everyone I had some gold pizza today.
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All right, let's see the damage.
439
You got this one?
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Yeah, I'll take it.
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This is the first bill you've ever picked up for us.
442
Have a good day.
443
For our final pizza, I flew to Italy in search of the number one rated pizzeria in the entire world.
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And I decided to have a little bit of fun along the way.
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Did you really think I wasn't going to pull up to the best pizza restaurant in the world in style?
446
There are over 250 ,000 pizza restaurants in the entire world, and behind me is number one.
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This is E Massagneli, a pizzeria just outside of Naples, Italy,
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that was just ranked number one in the world by a panel of 900 judges on the most prestigious pizza rankings list.
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How are you?
450
Nice to meet you.
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Head chef Francesco Martucci has invited us into his kitchen to learn how he makes the best pizza in the entire world.
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So my brother here, Pete, speaks great Italian, so he's going to be helping us translate today.
453
Let's do the bread first.
454
Okay, are you ready?
455
Ready.
456
So I'm curious, how did you get so good at making pizza?
457
That's when he really gets to develop that gluten.
458
and a little after the cooking.
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I put it first because the temperature of the oil is much higher than the other ingredients.
460
It helps cook the pomodoro.
461
The addition of that oil completely transforms the pizza.
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I like the oven with little flame.
463
The flame would only cook the external parts and not the heart of the pizza. And voila.
464
That was it?
465
Yeah.
466
That was that fast?
467
That pizza just cooked faster than we could film it.
468
And it's done.
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That was it.
470
It's fast because there's only one pizza in the oven.
471
He's using the scissors to cut the pizza.
472
This is a very classic Italian style.
473
Why do they cut with scissors?
474
That is the lightest crust I've ever felt in my life.
475
Munch!
476
Cheers!
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It tastes like Italy.
478
The crust is so soft and light.
479
They got the perfect crisp and char on the outside.
480
Like the crust.
481
The crust.
482
The margarita must be fondent like chocolate.
483
It must be the whole thing that is fond.
484
That's the first time I've heard pizza compared to a chocolate.
485
That's a good pizza.
486
So who gets the last slice?
487
You want to fight for it?
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No, no, no. Luckily, we didn't have to fight, as the chef made us one more pie.
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His specialty, deep -fried pizza, Futuro di Marinara.
490
Oh my god.
491
That is a crazy crisp.
492
Mmm.
493
You hear that?
494
My question's back on water.
495
That is insane.
496
This is the best pizza crust that I think I've ever had.
497
Thank you.
498
But we have to do it in America then.
499
Oh my God.
500
You know, it's funny guys, I just realized this.
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I was taking a shower and it's 6 .42 pm on Thursday evening.
502
It's been like a week since I filmed this video.
503
And I just remembered I didn't even pick my favorite slice of pizza.
504
And that was like half the reason I filmed the whole video.
505
So, sorry about that.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « I Ate The World's Best Pizza ». Les mots qui reviennent le plus souvent : pizza, Nick, Frank, slice, David. Cette vidéo contient 409 phrases et 4372 mots à répéter en shadowing. La partie parlée dure 18:21. Le locuteur parle vite, environ 238 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 81 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant. 66 de ses 409 phrases sont des questions : un bon entraînement pour l’intonation interrogative et les réponses courtes.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| pizza nom | /ˈpi.tsə/ | pizza |
| slice nom | /slaɪs/ | tranche, tronçon |
| oven nom | /ˈʌ.vn̩/ | four |
| dough nom | /doʊ/ | pâte |
| rat nom | /ɹæt/ | rat, souris |
| olive nom | /ˈɑ.lɪv/ | olive |
| tomato nom | /təˈmeɪ.toʊ/ | tomate |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| chef nom | /ʃɛf/ | chef cuisinier, chef |
| flip verbe | /flɪp/ | retourner |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| grill nom | /ɡɹɪl/ | grille |
| bite verbe | /baɪt/ | mordre |
| flour nom | /ˈflaʊ.ə/ | farine |
| bake verbe | /beɪk/ | cuire |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| come apart verbe | se défaire | |
| come over verbe | venir | |
| come together verbe | /ˈkʌm tʊˈɡɛðɚ/ | affluer, s’assembler |
| eat up verbe | dévorer | |
| find out verbe | découvrir, savoir | |
| get over verbe | surmonter | |
| go up verbe | monter, s'élever | |
| hold up verbe | retenir |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- I mean, what makes this pizza so good?
- How will you eat the pizza?
- Should we make a pizza?
- How many slices do we have here?
- You ready to eat some pizza?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | I've never actually had · you've probably ever tasted · I've been |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | be made · was born · was invented |
| Superlatifs the -est / the most … — le plus haut ou le plus bas d’un groupe | the best · the largest · the hardest |
| Conseil avec « should » should + verbe — dire ce qu’il vaut mieux faire | Shouldn't be · should have · Should we make |
Prononciation à surveiller
Le locuteur utilise 105 contractions et formes réduites, comme you're, I'm, don't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thin /ˈθɪn/, breathe /bɹiːð/, birthplace /ˈbɝθˌpleɪs/, earthy /ˈɝθi/, smother /ˈsməðər/
- Les sons « sh » et « zh »: chef /ʃɛf/, wash /wɑʃ/, garage /ɡəˈɹɑʒ/, casual /ˈkæʒ(u)əl/, shout /ʃaʊt/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, diversity /daɪˈvɜː(ɹ)sɪti/, technically /ˈtɛk.nɪˌkəl.i/, unbelievable /ˌʌnbɪˈliːvəbl̩/, consistency /kənˈsɪs.tən.si/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: helpful /ˈhɛlp.fl̩/, herb /hɜːb/, handsome /ˈhæn.səm/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: gorgeous /ˈɡoɹd͡ʒəs/, virgin /ˈvɝd͡ʒɪn/, oxygen /ˈɑksɪd͡ʒən/, charm /t͡ʃɑɹm/, texture /ˈtɛkst͡ʃə(ɹ)/
- /r/ anglais — langue recourbée, sans frotter la gorge: crust /kɹʌst/, rat /ɹæt/, ingredient /ɪnˈɡɹiːdi.ənt/, grill /ɡɹɪl/, robot /ˈɹoʊ.bɑt/
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 pizza, slice, oven.
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.