쉐도잉 연습: The Cheesiest Chicago Deep Dish Pizza - 영상으로 영어 말하기 배우기

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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왜 이 비디오로 말하기 연습을 해야 할까요?

이 비디오는 시카고 딥디쉬 피자를 만드는 과정에 대해 상세하게 설명하고 있습니다. 실제 요리 과정을 통해 스피킹 연습을 진행하면, 요리와 관련된 어휘와 표현을 익힐 수 있습니다. 유튜브 영어 공부의 일부로 이 비디오는 실제 대화 상황에서 어떻게 자연스럽게 말할 수 있는지를 배우는 데 도움을 줍니다. 요리에 대한 설명은 일상적인 대화에서 자주 사용되는 주제이며, 자신감 있게 스피킹을 연습하는 데 효과적입니다.

문법 및 표현 분석

비디오 속에서 사용된 몇 가지 주요 구조를 알아보겠습니다:

"We’ll start by making...": 이 표현은 미래의 행동을 계획할 때 사용됩니다. 대화 중 계획을 세울 때 유용하게 쓰일 수 있습니다.
"Once that’s mixed up...": 조건을 표현할 때 유용한 구조입니다. 어떤 일이 일어났을 때 다음 행동을 설명할 때 사용됩니다.
"You can use spicy, you can use regular...": 선택의 기회를 제시할 때 자주 쓰이는 표현입니다. 상대방에게 옵션을 제시할 때 활용할 수 있습니다.

이러한 표현들은 실제 상황에서 스피킹을 할 때 효과적으로 사용할 수 있는 유용한 구조입니다.

발음에서의 흔한 함정

비디오에서 주의해야 할 몇 가지 발음이 있습니다:

"mozzarella": 모차렐라 치즈의 발음이 특히 tricky 합니다. shadow speak 연습을 통해 자연스럽게 발음할 수 있도록 노력해보세요.
"sausage": 소시지라는 단어는 한국인에게 발음하기 어려운 단어 중 하나입니다. 발음을 반복하여 연습할 수 있는 기회를 제공합니다.
"San Marzano tomatoes": 특정 원산지를 말할 때 유의해야 할 점입니다. 지명이나 특정 단어에 대한 발음을 정확히 하는 것이 중요합니다.

이러한 발음 함정을 인식하고 연습하면, IELTS 스피킹 시험과 같은 상황에서도 도움이 됩니다. 동일한 방법으로 발음을 반복하여 연습할 수 있는 shadowspeaks 활동을 추천합니다.

이 영상의 문법

화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.

문형	영상 속 표현
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	I've done · you've never seen · it's been
수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점	was taught · is assembled · is pressed
최상급 the -est / the most … — 집단에서 가장 높거나 낮은 것	the most famous · the best
“will” 미래 will + 동사 — 결정, 약속 또는 예측	We'll start · we'll mix · we'll pour

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

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왜 이 비디오로 말하기 연습을 해야 할까요?

문법 및 표현 분석

발음에서의 흔한 함정

이 영상의 문법

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법