Pratique du Shadowing: The Cheesiest Chicago Deep Dish Pizza - Apprendre l'anglais à l'oral avec la vidéo
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64 phrases
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Chicago deep dish breaks every rule of pizza, but it still tastes so good.
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We'll start by making our crust by adding some all -purpose flour, semolina, sugar, salt, and active dry yeast, all into the bowl of a stand mixer.
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Then separately, we'll mix together some warm water, melted butter, and corn oil, and give that a mix until fully combined.
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Now, on goes our dough hook attachment, and then over medium speed, we'll pour in all of our wet mixture and let this go until a shaggy dough forms.
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Let the dough rest now for 10 minutes, and then we'll mix again once more for just 1 -2 minutes.
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chewy crust, and we want something a little more similar to a pie crust.
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The final step here is to shape our dough into a ball, drop it in a bowl, then cover with plastic wrap and place it in the fridge for 24 to 48 hours.
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While our dough develops all its flavor, we'll make our sauce by combining some San Marzano tomatoes into a strainer over a bowl
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and then crushing these up by hand.
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You don't have to do it this way, but this is how I was taught in restaurants and I've done it the same way since.
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The goal here is to remove a good amount of the water from the tomato so we don't get a wet
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pot over medium -low heat, along with some freshly grated garlic, a splash of olive oil, some dried oregano, a little sugar, and a pinch of salt.
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And once it comes to a boil, let it simmer for about 20 minutes until it looks something like this, much thicker and jammier.
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We'll let that cool while we prep our sausage.
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For this, I'm using Italian sausage.
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You can use spicy, you can use regular, whatever you want.
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And to it, I'm going to add some extra fennel seeds, as well as a sprinkle of salt, and some freshly grated Parmesan cheese.
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If you've never seen how a deep dish pizza is assembled, to film in Chicago at the most famous deep dish pizza place in the world.
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And I couldn't believe when I watched them put the whole thing together, especially when it came to how they pressed out the sausage.
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Once that's mixed up, we'll cut our mozzarella cheese into nice even slices.
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The same way we wanted to remove some of the moisture from our tomatoes, we want a low moisture mozzarella here so we don't get a soggy deep dish pizza.
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To assemble, we've got our rested dough, which I'm actually going to cut in half because we made enough dough for two pizzas here.
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Save that one for another time.
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Before adding our dough, we'll paint the whole baking dish with butter.
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This is distinguishing this crust as more of a pie crust than a pizza crust.
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And once it's been fully coated on all sides, I'll add in my dough and then begin to press.
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I don't want anyone to be confused by the fact
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that I just took this right from the fridge and I'm now pressing it cold into our pizza pan.
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With any other kind of pizza, you want the dough room temperature.
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It's so much easier to work with that way, but here the dough has so much oil and butter that we actually need it to be cold.
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Once we've pressed our dough evenly and all the way up the sides of the pan,
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we can now begin the opposite from a classic New York style pizza.
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Feel free here to break off bits
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and pieces of cheese to make sure you filled in the whole bottom layer and then it's time for the sausage.
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This is where things get weird.
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The sausage is pressed to basically a giant sausage patty.
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You're not breaking off little pieces of it.
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You're making this huge disc that covers all the cheese underneath it.
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When I saw this the first time I was extremely confused but this is how they do it.
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I like to think of the sausage here as a protective layer.
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Deep dish pizza bakes for a long time.
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In a a thin layer of parmesan cheese over that sausage.
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We're really building lots and lots of layers of flavor here as we keep adding.
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Then that thick tomato sauce evenly all across the top.
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Now I'm going to quickly clean off my crust here so I can brush that with butter or olive oil.
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This is something I always do with any pizza I make.
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It helps make the crust so much better.
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And finally, one last layer of parmesan cheese over the whole thing, especially the edges and that crust.
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Some people say that's the best part.
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And now we are ready to bake.
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Your oven rack here should be as minutes.
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Because of how long the baking process is, if you feel your crust is browning too quickly, you can go ahead and make a little tent using aluminum foil, and that'll help to protect it.
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Once finally finished, you'll see right away that it's a bit jiggly, and that's why we need to give it a few minutes to set.
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Usually, when a recipe tells me to wait, I don't, but with deep dish pizza, you have no choice.
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Normally, I might eat it out of the pan, but for now, I'm going to take it out so you can see exactly what I'm looking at.
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Now, you know how earlier I said that deep dish breaks every rule of pizza?
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Well, one of those rules is the fact that you eat it with a with a fork and knife, but I'm gonna do it that way, just because I know that's how it's supposed to be done.
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Here's the thing, it's not a pizza.
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It's something different.
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It's its own thing.
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It's this perfect combination between a pie and a pizza, and I don't even know what else.
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What I do know is that it is delicious.
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Comment below what's better and why: deep dish or New York style?
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « The Cheesiest Chicago Deep Dish Pizza ». Les mots qui reviennent le plus souvent : pizza, dough, crust, dish, sausage. Cette vidéo contient 64 phrases et 1023 mots à répéter en shadowing. La partie parlée dure 4:38. Le locuteur parle vite, environ 221 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 77 % 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 |
| dish nom | /dɪʃ/ | assiette, plat |
| sausage nom | /ˈsɔsɪd͡ʒ/ | saucisse |
| tomato nom | /təˈmeɪ.toʊ/ | tomate |
| bake verbe | /beɪk/ | cuire |
| parmesan nom | /ˈpɑːmɪˌzæn/ | parmesan |
| grate verbe | /ˈɡɹeɪt/ | râper |
| mozzarella nom | /mɑt.səˈɹɛl.ə/ | mozzarelle, mozzarella |
| freshly adverbe | /ˈfɹɛʃli/ | fraîchement |
| assemble verbe | /əˈsɛm.bəl/ | assembler, rassembler |
| evenly adverbe | /ˈiːvənli/ | uniformément |
| moisture nom | /ˈmɔɪs.t͡ʃɚ/ | humidité |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| olive nom | /ˈɑ.lɪv/ | olive |
| combine verbe | /kəmˈbaɪn/ | combiner |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| go ahead verbe | /ˌɡoʊ əˈhɛd/ | vas-y, allez-y |
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 done · you've never seen · it's been |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | was taught · is assembled · is pressed |
| Superlatifs the -est / the most … — le plus haut ou le plus bas d’un groupe | the most famous · the best |
| Futur avec « will » will + verbe — une décision, une promesse ou une prédiction | We'll start · we'll mix · we'll pour |
Prononciation à surveiller
Le locuteur utilise 34 contractions et formes réduites, comme I'm, we'll, don't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: dish /dɪʃ/, freshly /ˈfɹɛʃli/, preposition /ˌpɹɛpəˈzɪʃən/, shaggy /ˈʃæɡi/, splash /splæʃ/
- Mots longs — placez bien l’accent: mozzarella /mɑt.səˈɹɛl.ə/, oregano /əˈɹɛɡənoʊ/, preposition /ˌpɹɛpəˈzɪʃən/, semolina /ˌsɛməˈliːnə/, aluminum /əˈlu.mɪ.nəm/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: sausage /ˈsɔsɪd͡ʒ/, moisture /ˈmɔɪs.t͡ʃɚ/, jiggly /ˈd͡ʒɪɡ.əˌli/, pinch /pɪnt͡ʃ/, attachment /əˈtæt͡ʃmənt/
- /r/ anglais — langue recourbée, sans frotter la gorge: crust /kɹʌst/, grate /ˈɡɹeɪt/, mozzarella /mɑt.səˈɹɛl.ə/, freshly /ˈfɹɛʃli/, oregano /əˈɹɛɡənoʊ/
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, dish, sausage.
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.