Pizza dough

It's been another busy day which has included a few meetings, a few phone calls and a fair few emails. We're not impacted as much as other universities as they #OnlinePivot but there are still big changes. Most staff are moving from working in our offices and one campus to working from home. Many of these folk haven't worked in this way before and for some, the first challenge has been getting the kit home and set-up and online. Colleagues are trying to balance childcare with work and many are finding their bandwidth reduced as teenagers fire up their web-enabled technologies.

I took a brief break to make some pizza dough. It is made with yeast rather than sourdough and it includes a few ounces of pecorino to give it a bit of bite. Here I'm portioning it up into five pieces. I'll use one tonight and the others go in the freezer, I roll them in flour and then drop them in freezer bags. Tonight I think I'll go with a stuffed crust tuna with olives and onions

Stay safe amigos