跟读练习: The Best Pizza Dough You’ll Ever Make (Restaurant-Quality) | Epicurious 101 - 通过视频学习英语口语
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139 句
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Thank you.
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Thank you.
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Thank you.
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you Thank
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you Thank
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you.
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Thank you.
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Thank you.
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Thank you.
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Thank you.
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Thank you.
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and let it sit for one hour.
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You can see it's smooth, it's increased in volume, and it's ready for this fold.
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I'm digging my fingers under, grabbing the dough, pulling it as far as it'll go, and then folding it over itself.
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Give the bowl a quarter turn, and then do the same thing.
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We're doing this to strengthen the dough a little bit more
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and to equalize the temperature of the dough and get it ready for its long night of rest in the refrigerator.
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Our dough has been refrigerated at least 12 hours and up to 24 hours.
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The dough is nice and bubbly.
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It's risen by about 50%.
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Lightly dusts the top of the dough ball.
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So you see all these great bubbles, nice and gassy, jiggly, a sign of good fermentation.
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Cut the dough into 250 gram dough balls.
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Plus or minus 5 grams is all good.
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It's very important to weigh your dough balls because we want to make sure every pizza is exactly the same size.
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Visto Recipe makes seven 12 -inch pizzas.
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So now that we have our doughs portioned out, make sure your work surface is nice and dry.
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We're going to take one end of the dough and fold it into the center and gently pat it.
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Do that from the opposite side and then from the sides.
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Pulling it without tearing it and then folding it right into the center.
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Do the corners.
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Make sure that the seams are very tight and closed.
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If you don't close the seams, when you stretch out the pizza dough, you'll have holes in it.
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The dough should definitely not stick to your fingers or the board.
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It's really important not to put too much flour on the dough or the board, because as you're folding it,
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you don't wanna incorporate any additional flour into the dough.
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Gently pat.
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We spend so much time building up these gases, we want to keep most of those gases on the inside.
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Then we can do the sides and the corners.
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Flip it over.
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If it feels very sticky at this point, you need to develop a little bit more strength in the dough.
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Put it off to the side, wait about 15 minutes, and then do the same process.
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We've divided and rounded our dough balls.
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Cover it with plastic wrap so that the dough doesn't dry out.
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We're going to place it into the refrigerator for at least 12 hours.
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And that's day two.
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When it comes to toppings, that's where you get to let your creativity shine.
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I love a margarita pizza because it's kind of the gold standard.
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It's how you measure your pizza against everybody else's.
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When it comes to our pizza sauce, we're using organic tomatoes, from Bianco Di Napoli.
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Put the can of tomatoes into the food mill.
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This is going to push the tomatoes through a plate.
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It's going to catch a lot of the skins and seeds of these tomatoes if there are any.
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It's going to lead to a very lovely texture.
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The texture of your tomato sauce is really determined by you.
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For my pizza, I love this texture.
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But if you like chunky sauce squeeze it with your hands it's all good it all boils down to personal preference
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forward and then a little bit backwards
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and then keep going don't forget to scrape the bottom of the food
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now just a pinch of salt that's it you'll feel like you want to do more to it but
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if you buy good tomatoes
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you don't have to do anything to them let them shine mozzarella cheese is one of the things about pizza
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that we love so much.
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I'm tearing it into irregular pieces that are approximately three quarters to one inch big.
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There's actually a huge difference in the finished pizza.
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If you tear the mozzarella, it actually melts and flows a little bit better than if you use a knife.
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Some smaller, some bigger, it's all good.
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Fresh basil.
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We have all of our ingredients we need for the pizza.
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It's time to move on to the bake.
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So our oven's been preheating for about an hour at the hottest setting with a pizza stone in the oven.
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One of the biggest mistakes people make when they're making their own pizza is not preheating their oven long enough.
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Turn it on to 500 or 550 as hot as your oven goes.
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We also want to have either a pizza stone
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or a pizza steel in the oven when you're preheating the oven because we have to build heat into that pizza stone.
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Pizza cooks from the top down, but also from the bottom up.
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And we need enough heat to get the bottom of our pizza nice and crispy.
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We took our dough out of the refrigerator about an hour ago to come to room temperature.
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We're gonna use this semolina to dust our pizza peel.
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It's nice and coarse.
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The dough should slide right off.
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Flour the top of the pizza dough ball.
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We're gonna flour the bottom.
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Start at 10 and two, press down and out.
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If there's any big bubbles, you can definitely pop.
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So we're about 10 inches, which is great.
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Pick it up on the back of our hands and just shake a little bit.
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And that's gonna get all that extra flour off.
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I'm also feeling for any moisture.
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If there's any moisture, I put it back down into the flour and then pick it back up.
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It's nice and dry.
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Then we move the pizza dough to our pizza peel.
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we're using two ounces of the tomato sauce less is more here and then we have our mozzarella
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tiny drizzle of extra virgin olive oil
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and just a few grains of some coarse salt I love
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that pop up salinity in every few bites I'm gonna dry my hands to get all
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that moisture off and then I'm Gently re -stretch the pizza to 12 inches.
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A quick little shake to make sure that it's not sticking at all.
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We're gonna open the oven door quickly.
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We're gonna carefully slide the pizza onto the pizza stone and then quickly close the oven door.
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Now we're gonna set a timer for four minutes and we'll check the pizza at that point.
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Really important that you don't open the oven door.
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The oven temperature is just gonna drop and your pizza will not bake properly.
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Oven spring happens in the first minute or so in the oven.
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It's the rapid activity of yeast and the water in the dough turning to steam, making it rise before our eyes.
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It's been four minutes, so we're going to quickly open the oven door, spin the pizza 180 degrees, and then close the oven drawer.
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The front of the oven is always just a little bit colder than the back of the oven,
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so in order for the pizza to bake properly, we really need to give it a spin it.
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First pizza of the day is always the test.
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We're testing out the oven.
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We're testing out our dough.
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We're testing out how well the cheese is melting.
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Every day these things are going to be just a little bit different.
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And that's okay.
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We just make adjustments after the first pie.
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And you can see the bottom of the crust is pretty pale.
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We don't like that.
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No good.
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So we're going to make one more pizza.
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Our oven temperature could be a little bit hotter.
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So we're going to give it a couple minutes to recharge
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and regenerate the heat in that stone i also flipped on the broiler
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and that should get the bottom of the crust a little bit more caramelization we bake five
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or six pizzas every day before any guests even arrive at the restaurant just to calibrate how much cheese
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we're adding the bake time get the oven ready
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it's just part of the process there we go there's some caramelization basil olive oil
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hear that?
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You hear that crispiness?
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Uh -huh.
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And that is a pizza.
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It's light, it's airy, crispy.
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Flavors of fermentation.
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With cheese is melted beautifully.
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The sauce is bright but sweet.
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We're looking for an eggshell -like outer crust.
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And then inside, we want big open holes separated by thin cell walls.
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With a few simple techniques, lots of patience, and practice, you can make great pizza in your home oven.
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It's perfect.
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I like that every day.
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本课的词汇与口语要点
这节口语课以视频“The Best Pizza Dough You’ll Ever Make”为素材。 视频中反复出现的词有：pizza, dough, oven, flour, bottom。 这段视频共有 139 个句子、1438 个单词可供跟读。 讲话部分时长为 13:24。 说话人语速较慢，每分钟约 107 个词，你有足够的时间模仿每一个音。 只有 79% 的单词属于英语最常用的 3,000 词，词汇难度较高。
视频中的重点词汇
视频中 15 个值得学习的单词，附发音和释义：
| 单词 | 发音 | 释义 |
|---|---|---|
| pizza 名词 | /ˈpi.tsə/ | 比薩 /比萨, 披薩 /披萨 |
| dough 名词 | /doʊ/ | 麵團 /面团, 生麵糰 /生面团 |
| oven 名词 | /ˈʌ.vn̩/ | 烤爐 /烤炉, 爐 /炉 |
| tomato 名词 | /təˈmeɪ.toʊ/ | 西紅柿 /西红柿, 番茄 |
| flour 名词 | /ˈflaʊ.ə/ | мян, 麵粉 /面粉 |
| fold 动词 | /ˈfəʊld/ | 摺 /折, 折疊 /折叠 |
| bake 动词 | /beɪk/ | 烤, 烘 |
| tear 动词 | /tɛɹ/ | 撕, 撕破 |
| melt 动词 | /mɛlt/ | 融化, 熔化 |
| texture 名词 | /ˈtɛkst͡ʃə(ɹ)/ | 質地 /质地, 材質 /材质 |
| moisture 名词 | /ˈmɔɪs.t͡ʃɚ/ | 濕氣 /湿气 |
| refrigerator 名词 | /ɹɪˈfɹɪd͡ʒ.əˌɹeɪ.tɚ/ | 冰箱, 冰櫥 /冰橱 |
| finger 名词 | /ˈfɪŋɡɚ/ | 手指, 指頭 /指头 |
| dust 名词 | /dʌst/ | чынтў, хуэйтў |
| spin 动词 | /spɪn/ | 轉動 /转动, 自轉 /自转 |
视频中出现的短语动词
| 单词 | 释义 |
|---|---|
| pop up 动词 | 弹出 |
值得反复跟读的句子
视频中简短而完整的句子，可以直接用在日常对话里：
- We've divided and rounded our dough balls.
- It's how you measure your pizza against everybody else's.
- We're gonna flour the bottom.
- If there's any big bubbles, you can definitely pop.
- I'm also feeling for any moisture.
视频中的语法
说话人最常用的结构，并附上视频中的原话：
| 结构 | 视频中的用法 |
|---|---|
| 现在完成时 have/has + 过去分词 — 过去发生但与现在仍有关联的事 | has been refrigerated · We've divided · It's been |
| 被动语态 be + 过去分词 — 强调发生了什么，而不是谁做的 | has been refrigerated · is melted |
需要注意的发音
说话人用了 48 次缩略和弱读形式，例如 we're, gonna, don't。请按听到的简短形式来说。
- “th” 音: thin /ˈθɪn/, smooth /smuːð/, strengthen /ˈstɹɛŋ(k)θən/
- “sh” 和 “zh” 音: shake /ˈʃeɪk/, shine /ʃaɪn/, patience /ˈpeɪ̯.ʃəns/, fermentation /ˌfɜɹmənˈteɪʃən/, eggshell /ˈɛɡʃɛl/
- 长单词——注意重音位置: refrigerator /ɹɪˈfɹɪd͡ʒ.əˌɹeɪ.tɚ/, creativity /kri.eɪˈtɪv.ᵻ.ti/, beautifully /ˈbju.tɪ.fə.li/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, ingredient /ɪnˈɡɹiːdi.ənt/
中文母语者容易读错的音：
- /v/ — 不要读成 /w/，上齿轻触下唇: oven /ˈʌ.vn̩/, olive /ˈɑ.lɪv/, arrive /əˈɹaɪv/, virgin /ˈvɝd͡ʒɪn/, divide /dɪˈvaɪd/
- 词尾辅音 — 要读清楚，后面不要加元音: fold /ˈfəʊld/, bake /beɪk/, melt /mɛlt/, crust /kɹʌst/, dust /dʌst/
- /r/ 和 /l/ 的区别: carefully /ˈkɛɹf(ə)li/, irregular /ɪˈɹɛɡ.jə.lɚ/, mozzarella /mɑt.səˈɹɛl.ə/, broiler /ˈbɹɔɪlɚ/, calibrate /ˈkæl.ɪ.bɹeɪ̯t/
如何用这段视频练习
- 先完整听一遍视频，不要开口，记下不认识的单词。
- 用正常速度逐句跟读，每句重复到你的节奏与说话人一致为止。
- 录下自己的声音并与原声对比，特别注意 pizza, dough, oven 这类单词。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。