शैडोइंग अभ्यास: The Cheesiest Chicago Deep Dish Pizza - वीडियो के साथ अंग्रेजी बोलना सीखें

Chicago deep dish breaks every rule of pizza, but it still tastes so good.

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.

Then separately, we'll mix together some warm water, melted butter, and corn oil, and give that a mix until fully combined.

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.

Let the dough rest now for 10 minutes, and then we'll mix again once more for just 1 -2 minutes.

chewy crust, and we want something a little more similar to a pie crust.

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.

While our dough develops all its flavor, we'll make our sauce by combining some San Marzano tomatoes into a strainer over a bowl

and then crushing these up by hand.

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.

The goal here is to remove a good amount of the water from the tomato so we don't get a wet

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.

And once it comes to a boil, let it simmer for about 20 minutes until it looks something like this, much thicker and jammier.

We'll let that cool while we prep our sausage.

For this, I'm using Italian sausage.

You can use spicy, you can use regular, whatever you want.

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.

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.

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.

Once that's mixed up, we'll cut our mozzarella cheese into nice even slices.

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.

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.

Save that one for another time.

Before adding our dough, we'll paint the whole baking dish with butter.

This is distinguishing this crust as more of a pie crust than a pizza crust.

And once it's been fully coated on all sides, I'll add in my dough and then begin to press.

I don't want anyone to be confused by the fact

that I just took this right from the fridge and I'm now pressing it cold into our pizza pan.

With any other kind of pizza, you want the dough room temperature.

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.

Once we've pressed our dough evenly and all the way up the sides of the pan,

we can now begin the opposite from a classic New York style pizza.

Feel free here to break off bits

and pieces of cheese to make sure you filled in the whole bottom layer and then it's time for the sausage.

This is where things get weird.

The sausage is pressed to basically a giant sausage patty.

You're not breaking off little pieces of it.

You're making this huge disc that covers all the cheese underneath it.

When I saw this the first time I was extremely confused but this is how they do it.

I like to think of the sausage here as a protective layer.

Deep dish pizza bakes for a long time.

In a a thin layer of parmesan cheese over that sausage.

We're really building lots and lots of layers of flavor here as we keep adding.

Then that thick tomato sauce evenly all across the top.

Now I'm going to quickly clean off my crust here so I can brush that with butter or olive oil.

This is something I always do with any pizza I make.

It helps make the crust so much better.

And finally, one last layer of parmesan cheese over the whole thing, especially the edges and that crust.

Some people say that's the best part.

And now we are ready to bake.

Your oven rack here should be as minutes.

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.

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.

Usually, when a recipe tells me to wait, I don't, but with deep dish pizza, you have no choice.

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.

Now, you know how earlier I said that deep dish breaks every rule of pizza?

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.

Here's the thing, it's not a pizza.

It's something different.

It's its own thing.

It's this perfect combination between a pie and a pizza, and I don't even know what else.

What I do know is that it is delicious.

Comment below what's better and why: deep dish or New York style?

you

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संदर्भ और पृष्ठभूमि

इस वीडियो में, हमें शिकागो डीप डिश पिज़्ज़ा बनाने की एक ताज़गी भरी झलक मिलती है। वीडियो में पिज़्ज़ा बनाने के पूरे प्रक्रिया का विस्तार किया गया है, जिसके दौरान हम मुख्य सामग्री और उनके उपयोग के बारे में जानेंगे। शिकागो डीप डिश पिज़्ज़ा की विशेषता यह है कि यह पारंपरिक पिज़्ज़ा की हर नियम को तोड़ता है, फिर भी इसका स्वाद गज़ब का होता है। यह वीडियो न केवल पिज़्ज़ा बनाने के लिए आवश्यक तकनीकों को साझा करता है, बल्कि इंग्लिश बोलने का अभ्यास करने में भी सहायक हो सकता है, विशेष रूप से जब आप इसे शैडोइंग तकनीक के माध्यम से देखते हैं।

दैनिक संवाद के लिए शीर्ष 5 वाक्यांश

“मैं इसे कैसे तैयार करूं?” (How do I prepare this?)
“सॉसेज को एक बड़े पैटी की तरह दबाना।” (Pressing the sausage like a large patty.)
“मुझे इसे टमाटर सॉस के साथ ढकना है।” (I need to cover it with tomato sauce.)
“क्या मैं ठंडे आटे का उपयोग कर सकता हूँ?” (Can I use cold dough?)
“उसे पैन में दबाना।” (Press it into the pan.)

चरण-दर-चरण शैडोइंग गाइड

इस वीडियो में दी गई जानकारी का सही तरीके से उपयोग करने के लिए शैडोइंग तकनीक को अपनाना बहुत फायदेमंद होगा। आपके लिए निम्नलिखित चरण हैं जो आपको अंग्रेजी उच्चारण में सुधार करने में मदद करेंगे:

वीडियो को ध्यान से देखें: पहले वीडियो को बिना किसी रोकटोक के देखें और इसकी समग्र प्रक्रिया को समझें।
शब्दों का पठन करें: जब speaker प्रमुख वाक्यांश या शब्द बोल रहे हों, तब उन्हें दोहराने का प्रयास करें।
छोटे हिस्सों में विभाजित करें: वीडियो को छोटे भागों में बांटें और हर हिस्से को एक-बार में शैडो करें। उदाहरण के लिए, एक वाक्यांश या वाक्य को सुनें और फिर अपने स्वर में बोलने की कोशिश करें।
अभ्यास करें: जब आप बोलने का प्रयास करें, तो अपनी आवाज रिकॉर्ड करें और सुनें। इससे आपको अपनी गलतियों का एहसास होगा।
समीक्षा करें और सुधारें: लगातार अपने उच्चारण को सुधारने का प्रयास करें और एक निश्चित समय के बाद दोबारा सुनें कि आपके उच्चारण में क्या सुधार हुआ है।

इस तरह से, आप डीप डिश पिज़्ज़ा की तरह अपनी अंग्रेजी बोलने की तकनीक भी गहरी और स्वादिष्ट बना सकते हैं। अभ्यास करते रहें और अपने शैडोइंग कौशल को निखारें!

इस वीडियो का व्याकरण

वक्ता जिन संरचनाओं का सबसे अधिक प्रयोग करता है, वीडियो के असली शब्दों के साथ:

संरचना	वीडियो में
Passive voice be + past participle — ज़ोर इस पर कि क्या होता है, न कि कौन करता है	was taught · is assembled · is pressed
Present perfect have/has + past participle — बीता हुआ काम जिसका असर अभी भी है	I've done · you've never seen · we've pressed
Superlatives the -est / the most … — समूह में सबसे ऊपर या नीचे	the most famous · the best
“will” से भविष्य will + क्रिया — फ़ैसला, वादा या अनुमान	We'll start · we'll mix · we'll pour

शैडोइंग तकनीक क्या है?

शैडोइंग (Shadowing) एक विज्ञान-समर्थित भाषा सीखने की तकनीक है जो मूल रूप से पेशेवर दुभाषिया प्रशिक्षण के लिए विकसित की गई थी। विधि सरल लेकिन शक्तिशाली है: आप मूल अंग्रेज़ी ऑडियो सुनते हैं और तुरंत इसे ज़ोर से दोहराते हैं — जैसे वक्ता की छाया 1-2 सेकंड की देरी से। शोध से पता चलता है कि यह उच्चारण सटीकता, स्वर, लय, जुड़ी हुई ध्वनियाँ, सुनने की समझ और बोलने की प्रवाहशीलता में काफ़ी सुधार करता है।

शैडोइंग तकनीक: पूरी चरण-दर-चरण गाइड पढ़ें →

शैडोइंग अभ्यास: The Cheesiest Chicago Deep Dish Pizza - वीडियो के साथ अंग्रेजी बोलना सीखें

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संदर्भ और पृष्ठभूमि

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इस वीडियो का व्याकरण

शैडोइंग तकनीक क्या है?