Практика Shadowing: How to Make Pizza at Home | Epicurious 101 - Изучайте разговорный английский по видео
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I'm Frank Proto, professional chef and color instructor, and today we're gonna make pizza.
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Frank's time.
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We're talking everything you need to know about how to make the perfect pizza at home.
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This is how to make pizza 101.
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I think that making pizza at home is an essential cooking skill to have.
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It is not as hard as you think and that's what I'm gonna show you how to do today.
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Today we are making a simple margarita pie.
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I always judge a pizzeria by its crust.
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Is it crunchy?
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Does it hold up?
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Is it golden brown?
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Does it have some air bubbles?
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That's what you want in a good pizza crust.
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store -bought dough.
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There is no shame in this.
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Did you know if you go to your local pizzeria, you can buy dough from them too?
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So find your favorite pizzeria and buy dough from them.
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I preheated my oven to about 500 degrees, basically as high as it's going to go.
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And what I'm going to do is make a makeshift pizza stone.
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The reason we have the sheet tray turned over like this is
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that it's easy to transport and slide the pizza off onto it.
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So I'm going to put it in upside down, put it in my preheated oven and get it nice and hot.
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Putting our pan in the oven and preheating it does a couple of things.
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It starts our crust getting crisp right away, and we get a little bit of oven spring from that yeast.
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As it dies, it's giving a last breath of CO2 and flavor, and we get some nice bubbles.
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While it's getting hot, let's get to work.
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My star -bought dough is chilled, and what I want to do is kind of cut it into the portion size I want,
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and then rework the dough slightly to redistribute the yeast and kind of wake this dough up.
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So I'm just going to kind of roll this under, give it a light rounding so that when we roll this out, we have a nice round pie.
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If you have bubbles, leave them alone.
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We don't want to crush them out and redistribute that yeast.
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So we're going to work the dough lightly, not knead it, but just bring it together.
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And what we do is we want it to get a little tight.
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So when I press down on it, it kind of bounces back.
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It's got some spring to it, right?
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We don't want to work it so it's a tough dough.
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We just want to work it a little, keep the bubbles in, and give us a little spring back.
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my sheet tray give it a little room I'm gonna put a towel on this
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and let it sit at a room temperature for about 30 minutes
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so the gluten can relax a little
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because we reworked it we also want to get some more
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bubbling in there we want the yeast to wake up so
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while the dough rests we can make our sauce for everyone
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that buys sauce in a jar stop this is so easy
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so simple it really takes no skill at all I tend
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not to use fresh tomatoes on my pizza canned tomatoes have less and they have a ton of flavor as well.
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I'm using crushed peeled tomatoes.
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You can use whole peeled or diced tomatoes.
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Whatever one makes you happy, just use it.
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Next thing I wanna do is put a little bit of garlic in here.
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Just one nice clove of garlic, and I'm gonna put this in just like this.
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I'm not gonna chop it.
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That's why I have the stick blender, right?
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I just want to throw my garlic in there.
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If you like more garlic, put more garlic in.
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If you like less, put less in.
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But please, use fresh, not the stuff in the jar.
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So next I'm gonna add some basil leaves, and I like to puree a few leaves in there, right?
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I just break them up.
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Basil is going to give some sweetness to the sauce.
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It's going to give some brightness to the finished pizza.
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Some people use oregano.
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I like oregano.
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I like basil a lot more.
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I like a little bit of chili flakes in there.
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Not necessarily for a lot of heat, but just a little bit of kick.
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I'm also going to add some extra virgin olive oil.
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This is really floral and green.
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It's going to give our basil a little boost.
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It also just kind of brings everything together with a little bit of fat.
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Some salt.
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Fresh cracked black pepper has better flavor than something you'd buy in a jar.
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If you don't have one of these fancy stick blenders or immersion blenders, You can put it in a blender, you can put it in a food processor, or you can just break it up with your hands.
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It's totally up to you.
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I just like for that garlic to be buzzed into my sauce so I get a good dispersion.
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The finished texture I'm looking for is that all of the ingredients are blended, but it's not super smooth.
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I want to see some chunks in there if possible.
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The point of this is just to bring all of the flavors together.
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Some people like to cook their tomato sauce, but for this recipe we don't.
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Saves you a lot of time and still gives you a ton of flavor.
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Dough has been sitting for about a half hour.
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Let's take a look at it.
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Ooh, look at that.
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We got some nice bubbles.
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We want bubbles and a little less bounciness.
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We also reactivated some of the yeast in there to kind of get those bubbles rolling again.
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Bubbles usually equal flavor, right?
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Bubbles mean that the yeast is doing its work.
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So let's get this one piece of dough off, put it out onto the board.
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If it's sticky, you wanna make sure that you put some flour on it.
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We can always shake the flour off later.
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outside.
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And I wanna use my fingers for this.
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A rolling pin's gonna knock out all the bubbles that we tried to get in there.
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What I'm gonna do is just go around the sides, leaving a crust, and then start stretching our dough.
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If the dough's not stretching easily, be patient.
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That means it just needs to rest a little longer.
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And what you can also do is pull on it if you want, But we really just want to stretch out that center.
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If I put it over my hands, my hands are curled under.
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I'm using my knuckles.
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We can use our hands to kind of stretch wherever there's heavy parts.
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Don't necessarily need to throw it in the air.
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You just really want to stretch it out.
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I want it as thin as I can make it without it tearing, right?
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If I get a little tear like that, all I do is take my dough, stretch it over the top, cover up my hole, give it a pinch, and we're good to go.
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But you definitely want it to be as thin as humanly possible without tearing through.
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Our pizza dough is stretched out, and what I'm gonna do is get another half sheet tray.
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It's not hot.
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And I'm gonna use this as a makeshift peel for my pizza.
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So we get our dough on here.
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Put enough flour on the bottom so that it doesn't stick.
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See how it moves around really well.
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And now we're ready to top it.
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So my dough is moving freely.
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I'm gonna put some sauce on here.
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We're gonna take the ladle, put some in the center, and then we're just gonna swirl it around all the way up to the edge.
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We don't want this to be wet, right?
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So we don't want to put too much sauce in.
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Just a nice, light coating of sauce.
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Every time, let's make sure that we're still moving.
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If you see that it sticks, we can always add like a pinch of flour underneath.
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As far as cheese goes, I try and stay away from fresh mozzarella because it has a lot of moisture and it makes our dough soggy.
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I like to use a low moisture mozzarella.
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It does not make my pizza soggy.
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So when it comes to grating my mozzarella cheese, and I go right on top, right?
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If it just drops in the center, That's fine.
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I give a nice hefty dash of that low moisture mozzarella.
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And then I can kind of spread it out to the edges.
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We want to have just enough cheese to cover our pizza.
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The other cheeses that I use are grating cheeses.
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Whenever I use grated cheese for pizza, I like to use Parmesan and Pecorino.
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Parmesan gives us a nice nuttiness.
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Pecorino is sharp, kind of kick in the face.
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I like the kind of the mix of those on my pizza.
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I'm going to hit it with a little bit of extra virgin olive oil, always a little salt and some black pepper.
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You can put whatever toppings you want on this pizza, Keep in mind how much moisture is in those ingredients.
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If it's like a mushroom and it has a lot of moisture, cook them first before you put them on top.
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So I want to make sure this is floured so our pizza moves easily and slides into the oven without any problems.
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The pizza's been in the oven for about 20 minutes.
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It's time to take it out.
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Isn't she pretty?
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Look, we got some nice brownie on the crust.
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We got some beautiful bubbles.
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Let's get that out.
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Alright, let's slide it off onto the cutting board.
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Look at her, she's beautiful!
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Make sure you put the fresh basil on right before you're ready to serve it so that it doesn't go black.
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Right, we want a little bit of freshness from every bite.
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You can smell we have a great crust, we have a lot of bubbles, you can smell the cheese, the basil is kind of hitting you really hard.
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All in all, it looks like a great pie.
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Time to cut.
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I'm just gonna use a regular chef knife.
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I'm gonna cut it into like six nice slices.
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Mm.
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Delicious?
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It's got a great balance of flavors.
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You can taste the dough, which is nice because it has some nice bubbles in it.
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Look at those nice crackly bubbles.
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You can taste all the cheeses and that mozzarella's got a little bit of stretchiness to it.
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The basil just kind of like sets everything off, makes it fresh, cuts some of the cheese flavor, gives you some nice brightness.
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It's totally worth the time to make your own pizza.
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This is a super easy process.
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All you got to do is have a little bit of patience.
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It keeps on like.. pizza.
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style.
Контекст и предыстория
В этом видео профессиональный шеф-повар Фрэнк Прото делится своим опытом приготовления пиццы в домашних условиях. Он утверждает, что навык приготовления пиццы является важным для каждого, и уверяет, что это не так сложно, как кажется на первый взгляд. Фрэнк показывает, как сделать простую пиццу "Маргарита", а также объясняет, на что стоит обращать внимание при оценке теста для пиццы и его корки. В этом контексте нам важно не только понять процесс готовки, но и улучшить свое произношение английского, используя приемы шадоу спич.
Топ-5 фраз для повседневного общения
- “I always judge a pizzeria by its crust.” — Эта фраза помогает оценить не только пиццу, но и другие блюда.
- “There is no shame in this.” — Используется, чтобы снять напряжение и страх при изучении нового.
- “It’s got some spring to it.” — Употребляется для описания текстуры и качества.
- “This is so easy and simple.” — Отлично подходит для ободрения собеседника при разговоре о новых умениях.
- “While the dough rests, we can make our sauce.” — Хорошая стратегическая фраза для планирования действий.
Пошаговое руководство по шадоу спич
Чтобы эффективно использовать видео Фрэнка Прото в качестве инструмента для улучшения произношения английского языка, следуйте этому пошаговому плану:
- Прослушайте видео несколько раз. Обратите внимание на интонацию и произношение Фрэнка. Это поможет вам уловить его стиль речи.
- Выберите и запишите ключевые фразы. Используйте ранее указанные примеры, чтобы сфокусироваться на их произношении.
- Повторяйте за Фрэнком. Используйте метод шадоуинга — говорите вместе с ним, повторяя каждую фразу. Это поможет улучшить ваше произношение английского.
- Записывайте себя. Сравните свое произношение с оригиналом. Найдите временные промежутки, которые вы можете улучшить.
- Практикуйте регулярно. Установите цель: ежедневно уделять время на 10-15 минут шадоу спич, чтобы закрепить полученные навыки.
Используя этот подход, вы не только научитесь готовить вкусную пиццу, но и улучшите свое произношение английского языка, что сделает вашу речь более уверенной и естественной.
Что такое техника Shadowing?
Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.