Shadowing Practice: The Cheesiest Chicago Deep Dish Pizza - Learn English Speaking with Video
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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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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B1 is gebaseerd op de video “The Cheesiest Chicago Deep Dish Pizza”. Deze woorden komen het vaakst terug: pizza, dough, crust, dish, sausage. Deze video bevat 64 zinnen en 1023 woorden om na te spreken. Het gesproken deel duurt 4:38. De spreker praat snel, ongeveer 221 woorden per minuut, dus reken op verbonden en ingeslikte klanken. Slechts 77% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| dough zelfstandig naamwoord | /doʊ/ | deeg |
| dish zelfstandig naamwoord | /dɪʃ/ | bord, taloor |
| sausage zelfstandig naamwoord | /ˈsɔsɪd͡ʒ/ | worst |
| tomato zelfstandig naamwoord | /təˈmeɪ.toʊ/ | tomaat |
| bake werkwoord | /beɪk/ | bakken |
| parmesan zelfstandig naamwoord | /ˈpɑːmɪˌzæn/ | parmezaan, parmezaankaas |
| grate werkwoord | /ˈɡɹeɪt/ | raspen, malen |
| mozzarella zelfstandig naamwoord | /mɑt.səˈɹɛl.ə/ | mozzarella |
| assemble werkwoord | /əˈsɛm.bəl/ | in elkaar zetten |
| moisture zelfstandig naamwoord | /ˈmɔɪs.t͡ʃɚ/ | vocht |
| flavor zelfstandig naamwoord | /ˈfleɪvə/ | meug, smaak |
| olive zelfstandig naamwoord | /ˈɑ.lɪv/ | olijf |
| combine werkwoord | /kəmˈbaɪn/ | combineren |
| fennel zelfstandig naamwoord | /ˈfɛnəl/ | venkel |
| oregano zelfstandig naamwoord | /əˈɹɛɡənoʊ/ | wilde marjolein< oregano, oregano |
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | I've done · you've never seen · it's been |
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | was taught · is assembled · is pressed |
| Overtreffende trap the -est / the most … — het hoogste of laagste van een groep | the most famous · the best |
| Toekomst met “will” will + werkwoord — een besluit, belofte of voorspelling | We'll start · we'll mix · we'll pour |
Uitspraak om op te letten
De spreker gebruikt 34 samentrekkingen en verkorte vormen, zoals I'm, we'll, don't. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: dish /dɪʃ/, freshly /ˈfɹɛʃli/, preposition /ˌpɹɛpəˈzɪʃən/, shaggy /ˈʃæɡi/, splash /splæʃ/
- Lange woorden — let op de klemtoon: mozzarella /mɑt.səˈɹɛl.ə/, oregano /əˈɹɛɡənoʊ/, preposition /ˌpɹɛpəˈzɪʃən/, semolina /ˌsɛməˈliːnə/, aluminum /əˈlu.mɪ.nəm/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: sausage /ˈsɔsɪd͡ʒ/, olive /ˈɑ.lɪv/, protective /pɹəˈtɛk.tɪv/
- /æ/ — opener dan de Nederlandse “e”: parmesan /ˈpɑːmɪˌzæn/, shaggy /ˈʃæɡi/, patty /ˈpæti/, splash /splæʃ/, attachment /əˈtæt͡ʃmənt/
- /g/ — een harde plofklank, geen Nederlandse “g”: grate /ˈɡɹeɪt/, jiggly /ˈd͡ʒɪɡ.əˌli/, oregano /əˈɹɛɡənoʊ/, shaggy /ˈʃæɡi/, distinguish /dɪˈstɪŋ.ɡwɪʃ/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als dough, dish, sausage.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.