跟讀練習: The Cheesiest Chicago Deep Dish Pizza - 通過影片學習英語口語

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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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背景與語境

在這段影片中，講者分享瞭如何製作芝加哥深盤披薩的獨特方法。雖然這種披薩打破了傳統披薩的許多規則，但其美味卻讓人難以抗拒。通過影片，觀眾不僅可以學習如何製作這種經典的美食，還能在輕鬆愉快的氛圍中提高英語聽說能力。

日常交流中的五個關鍵短語

將麵糰休息：Let the dough rest
厚厚的番茄醬：thick tomato sauce
這就是他們的做法：This is how they do it
覆蓋整個底部：cover all the bottom layer
準備好烘焙：ready to bake

逐步模仿指南

要有效地提升自己的英語口語能力，尤其是使用shadow speech技巧時，可以按照以下步驟進行練習：

選擇影片片段：從本影片中選擇一段你感興趣的內容，最好是製作披薩過程中的講解部分。
初次觀看：觀看影片，儘量理解每個步驟和講者的語氣。注意他使用的短語及其發音。
逐句模仿：停下影片，逐句模仿講者的發音和語調。可以反覆播放相同句子，使用shadowspeak技術，確保跟上講者的節奏。
錄音反饋：將自己的模仿錄音，和原影片進行對比，找出需要改進的地方。這種方式可以幫助你更好地調整發音。
逐漸增加難度：一旦掌握了基礎內容，可以嘗試更長的段落，提升自己的流利度和自信心。

通過反覆實踐這些內容，學習者能夠在輕鬆愉快的過程中掌握實用的英語交流能力，並不斷提升自己的口語表達技巧。利用shadowing site或其他線上資源，進一步增強學習效果。相信自己，持續堅持，你將會發現，流利的英語口語就在不遠處！

影片中的語法

說話人最常用的結構，並附上影片中的原話：

結構	影片中的用法
現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事	I've done · you've never seen · it's been
被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的	was taught · is assembled · is pressed
最高階 the -est / the most … — 一組中最高或最低的	the most famous · the best
“will” 表將來 will + 動詞 — 決定、承諾或預測	We'll start · we'll mix · we'll pour

什麼是跟讀法？

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跟讀練習: The Cheesiest Chicago Deep Dish Pizza - 通過影片學習英語口語

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