Pratica di Shadowing: The Cheesiest Chicago Deep Dish Pizza - Impara a parlare inglese con i video
Creazione lezione...
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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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you
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Contesto e Background
Nel video "The Cheesiest Chicago Deep Dish Pizza", il relatore ci porta in un viaggio culinario alla scoperta della famosa pizza deep dish di Chicago. Questa particolare pizza sfida le convenzioni tradizionali grazie alla sua crosta spessa e ricca, che ricorda più una torta che una pizza classica. Durante la preparazione, il relatore condivide non solo la ricetta, ma anche i segreti del mestiere, rivelando tecniche utilizzate nei ristoranti per ottenere un gusto autentico e sorprendente. La combinazione di ingredienti e lavorazioni crea un’esperienza di apprendimento che va oltre la semplice cucina, diventando un’occasione per imparare l'inglese attraverso il contesto culinario.
Le 5 Frasi Chiave per la Comunicazione Quotidiana
- "Let the dough rest now for 10 minutes." – Lasciare riposare l'impasto per 10 minuti.
- "You want a low moisture mozzarella here." – Vuoi una mozzarella a bassa umidità qui.
- "Paint the whole baking dish with butter." – Spennella l’intera teglia con burro.
- "The sausage is pressed to basically a giant sausage patty." – La salsiccia viene pressata per formare un grande hamburger di salsiccia.
- "We are ready to bake." – Siamo pronti per infornare.
Guida Passo Passo al Shadowing
Per affrontare le sfide linguistiche di questo video e migliorare le tue abilità di shadowing in inglese, ecco alcuni passaggi efficaci:
- Ascolta attentamente: Prima di tutto, guarda il video almeno una volta senza tentare di ripetere. Concentrati sul contenuto e prova a cogliere il significato generale.
- Pausa e ripeti: Dopo aver ascoltato una frase chiave, metti in pausa il video e ripetila ad alta voce. Questo ti aiuterà ad abituarti alla pronuncia e al ritmo naturale dell'inglese.
- Annota e pratica: Scrivi le frasi chiave e praticale in contesti diversi. Usa le frasi in conversazioni quotidiane per migliorare la tua pratica di conversazione in inglese.
- Utilizza le tecniche di shadow speak: Mentre segui i dialoghi del video, prova a imitare non solo le parole, ma anche l'intonazione e l'emozione del relatore. Questo renderà il tuo inglese più fluido e naturale.
- Rivedi e ripeti: Infine, rivedi il video più volte, esplorando diverse parti per approfondire ulteriormente le tue competenze. Imparare l'inglese con YouTube è un modo flessibile e divertente per migliorare le tue abilità.
Seguendo queste linee guida, puoi trasformare un semplice video di cucina in un'opportunità proficua per migliorare le tue competenze linguistiche.
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | I've done · you've never seen · it's been |
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | was taught · is assembled · is pressed |
| Superlativi the -est / the most … — il massimo o il minimo di un gruppo | the most famous · the best |
| Futuro con “will” will + verbo — una decisione, una promessa o una previsione | We'll start · we'll mix · we'll pour |
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.