Backyard Dough Co.

26/05/2026

It was this time last summer we started practicing our dough making free pizzas for our neighbours. One year on we are still in the garden now as a fully registered pizza popup - and it’s all thanks to their support and encouragement. 😍🙏🍕

22/05/2026

Look mum we made the paper! 🤩

It's the real deal! 🍕

19/05/2026

When all the orders have been collected it’s nice baking the final pizza of the day for yourself! on the Gozney

18/05/2026

🍕 The Backyard Blaze - our most popular pizza!

🤌 Tomato base, pecorino, basil, fior di latte mozzarella, pepperoni, nduja, red chillies

🔥 Baked for 90 secs at 470c

⏰ Made with our 24hr fermented homemade Neapolitan dough recipe

🫡 It’s an absolute heater!

17/05/2026

Good luck to everyone running the Barry Island 10K this morning. If you’re feeling peckish for pizza after we are only a short walk from the finish line - and the dough is looking on point 🍕🏃‍♂️

05/05/2026

That was without a doubt the wettest popup we’ve ever done 😱- but despite the torrential rain throughout you guys showed up for the hot fresh Neapolitan pizzas. 🔥🍕

Luckily our trusty gazebo kept us nice and dry and the showers finally cleared when it was time to pack down 😮‍💨

But just wanted to thank everyone for their support - especially those with their umbrellas - hopefully the dough was worth the wait. 🙏❤️

01/05/2026

24 hours before service 🔥

This is where it all begins.

Flour, water, salt, yeast — brought together in the spiral mixer, then worked until the dough builds strength and structure. From here, it’s all about time… slow fermentation doing the heavy lifting.

That 24-hour fermentation is what makes the difference — developing flavour, improving texture, and giving the dough that light, airy crust with the perfect chew and crisp base 🍕

Good dough just can’t be rushed. See you at the popup tomorrow