跟读练习: The Cheesiest Chicago Deep Dish Pizza - 通过视频学习英语口语

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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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背景与语境

在这段视频中，讲者分享了如何制作芝加哥深盘披萨的独特方法。虽然这种披萨打破了传统披萨的许多规则，但其美味却让人难以抗拒。通过视频，观众不仅可以学习如何制作这种经典的美食，还能在轻松愉快的氛围中提高英语听说能力。

日常交流中的五个关键短语

将面团休息：Let the dough rest
厚厚的番茄酱：thick tomato sauce
这就是他们的做法：This is how they do it
覆盖整个底部：cover all the bottom layer
准备好烘焙：ready to bake

逐步模仿指南

要有效地提升自己的英语口语能力，尤其是使用shadow speech技巧时，可以按照以下步骤进行练习：

选择视频片段：从本视频中选择一段你感兴趣的内容，最好是制作披萨过程中的讲解部分。
初次观看：观看视频，尽量理解每个步骤和讲者的语气。注意他使用的短语及其发音。
逐句模仿：停下视频，逐句模仿讲者的发音和语调。可以反复播放相同句子，使用shadowspeak技术，确保跟上讲者的节奏。
录音反馈：将自己的模仿录音，和原视频进行对比，找出需要改进的地方。这种方式可以帮助你更好地调整发音。
逐渐增加难度：一旦掌握了基础内容，可以尝试更长的段落，提升自己的流利度和自信心。

通过反复实践这些内容，学习者能够在轻松愉快的过程中掌握实用的英语交流能力，并不断提升自己的口语表达技巧。利用shadowing site或其他在线资源，进一步增强学习效果。相信自己，持续坚持，你将会发现，流利的英语口语就在不远处！

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	I've done · you've never seen · 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	was taught · is assembled · is pressed
最高级 the -est / the most … — 一组中最高或最低的	the most famous · the best
“will” 表将来 will + 动词 — 决定、承诺或预测	We'll start · we'll mix · we'll pour

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。

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跟读练习: The Cheesiest Chicago Deep Dish Pizza - 通过视频学习英语口语

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背景与语境

日常交流中的五个关键短语

逐步模仿指南

视频中的语法

什么是跟读法？