Tag: Pizza Making

Different Format, Same Result

Yesterday, following on from the ODI series that in which England Women comfortably won all three matches the T20I series between the England and New Zealand women’s teams got underway.

THE ENGLAND INNINGS

England found themselves batting first. They were given a strong start by Danni Wyatt and Maia Bouchier, the former being preferred in T20Is to Tammy Beaumont, who was in the commentary box instead. Bouchier’s dismissal brought Natalie Sciver-Brunt to the crease, and she immediately put the Kiwis to the sword, making even Wyatt look somewhat pedestrian by comparison. Wyatt entered the record books when she brought up her 17th T20I 50, moving ahead of Sarah Taylor to the top of the England list of makers of such scores. Sciver-Brunt was already into the 40s by then, but she finally fell just short of 50. The left handed Freya Kemp maintained the momentum. Wyatt’s innings ended for 76. England finished with 197-3 from their 20 overs.

THE NEW ZEALAND RESPONSE

New Zealand started fairly well, although they were always behind the required rate. As had been a regular theme of the ODI series it was the spinners (of whom England had no fewer than four for this match, with a series in Bangladesh coming up in the futures) who applied a chokehold from which the Kiwis could not escape. At 63-1 New Zealand seemed to be faring respectably, especially given that the only one to go, Georgia Plimmer, had been run out, her third such dismissal in four innings. Once the second wicket fell however the floodgates opened, with leg spinner Sarah Glenn claiming three scalps in a single over, and Charlie Dean and Sophie Ecclestone picking up a wicket the score soon read 67-6. Jess Kerr, sister of leg spinning all rounder Amelia Kerr, batted in a manner that should have caused some of the more senior Kiwi batters no little embarrassment, making 38 to give the Kiwis a hint of respectability. Near the end the fourth front line England spinner, Linsey Smith, picked up a wicket. New Zealand finished with 138-9, beaten by 59 runs, which in a T20 is an absolute pummelling. Scorecard here.

PIZZA MAKING

Today there was a Pizza making session for autistic adults at the King’s Lynn branch of Pizza Express. Great fun was had by all, and my Pizza was certainly good.

The base in the tray in which the pizza would be cooked.
The base loaded with toppings.
The last pre-cook addition – some oregano.
Dough laid out for the pizza makers.
My particular piece of dough.
The base, before removing the flour.

The above show stages in the preparation of the pizza, and below is the final outcome…

PHOTOGRAPHS

My usual sign off, in two parts, from yesterday and today…

Part 2…

Pizza Making

An illustrated account of a pizza making event to remind folks of my existence, and of course a regular photo gallery. Everything should be back to normal email and internet wise from Monday afternoon.

My internet and email situation will be back to normal on Monday. This Sunday just gone I took part in a pizza making session for autistic adults at the King’s Lynn branch of Pizza Express. The body of this post describes the process.

FROM DOUGH TO PIZZA

Pizza making in these sessions does not start absolutely from scratch – we have preprepared dough to work with. When we get to it we have the following starting position…

an ellipsoid lump of very sticky dough surrounded by flour.

The first stage is to dust the dough (which would otherwise be too sticky to work with) with flour. Then one uses fingers to flatten out the edge of the dough, leaving a dome in the middle (at this stage the dough should be about the same size and shape as a fried egg). Next the dome has to be flattened with the palm of the hand, and then the now flat piece of dough needs to be worked on until it is roughly circular and not too different in size from the tray in which it will be cooked. It then needs to be inserted into the tray, and manipulated once in so that it covers the entire base, and there is a small rise up the side of the tray to keep all the toppings in…

The pizza base ready for the addition of the toppings.

The first addition to the base is a ladleful of tomato puree (Pizza Express do not allow for the making of ‘white pizzas’), which has to be spread out evenly using the back of a spoon…

Next come the optional toppings, the first two of which I accepted being mushrooms and olives…

Then came the meat toppings, of which I accepted pepperoni and passed on the rest…

The penultimate addition when all the optional toppings are in place is the cheese, without which of course it would not be a pizza…

Finally, for those who want it comes that classic Mediterranean flavour enhancer, oregano. For those who, like me, opted to accept this, you take it in your non-dominant hand so that you can sprinkle it evenly over your pizza with your dominant hand…

The pizza, now ready for cooking.

A few minutes later the pizza was ready for eating, and it was excellent.

The pizza, cooked and ready to be eaten.

PHOTOGRAPHS

My usual sign off…

It is early in the year for hares to be out and about (the Lewis Carroll character is ‘The March Hare’ for a reason), but here are two in a single shot.