シャドーイング練習: The Cheesiest Chicago Deep Dish Pizza - 動画で英語スピーキングを学ぶ
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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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このレッスンについて
このレッスンでは、シカゴのディープディッシュピザの作り方を通じて、英語のリスニングとスピーキングスキルを向上させます。具体的には、料理過程の説明や材料の名前、調理用語を学習します。これにより、英語の発音を良くするための実践を行い、特に聞き取り能力と口頭表現力を養うことができます。また、ビデオのペースに合わせて繰り返し発音することで、自然なリズムとイントネーションに慣れることができます。
重要な語彙とフレーズ
- クルスト (crust) - ピザの生地部分
- ソース (sauce) - トマトソースなどの調味料
- モッツァレラ (mozzarella) - ピザで使うチーズの一種
- イタリアンソーセージ (Italian sausage) - ピザの具材となるソーセージ
- バター (butter) - ピザ生地に塗る材料
- オレガノ (oregano) - ピザの風味を引き立てるハーブ
- パルメザンチーズ (Parmesan cheese) - 芳香なチーズ、ピザの仕上げに使用
- 焼く (bake) - ピザをオーブンで焼くこと
練習のコツ
このビデオでは、料理の手順の説明が繰り返し行われるため、shadow speechを活用するのに最適です。最初にビデオを見ながら内容を理解し、次にスピーカーの発音やリズムに合わせて繰り返し声に出してみましょう。速さが少し速いと感じるかもしれませんが、何度も挑戦することで、そのペースに慣れることができます。特に、IELTS スピーキング対策として、口を動かす練習をすることで、発音のスムーズさが向上します。自分の声を録音したり、shadowspeaksを記録したりすることで、発音の改善点を見つける手助けにもなります。
この動画の文法
話し手がよく使っている文型を、動画の実際の表現とともに紹介します。
| 文型 | 動画での表現 |
|---|---|
| 現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している | I've done · you've never seen · it's been |
| 受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる | was taught · is assembled · is pressed |
| 最上級 the -est / the most … — グループの中で一番 | the most famous · the best |
| 「will」の未来表現 will + 動詞 — その場の決定、約束、予測 | We'll start · we'll mix · we'll pour |
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。