Running a Neapolitan Pizza Business From My Backyard

Can you really run a pizza business from your backyard? 🍕 Hi welcome to the channel. I want to share my journey of running my mobile pizza popup business from my backyard gazebo setup here in the UK. In this video, I take you behind the scenes of my real backyard pizza setup — showing what it’s actually like making and selling pizzas in a small-scale street food style operation. If you’re into pizza making, dough fermentation, or thinking about starting your own street food business, this is for you. I've only just started properly and still tweaking things to get the dough just right as well as learning how to be as efficient as possible. I cover: How I prep and manage dough for a service What a typical pizza night looks like The challenges of running a backyard pizza business Lessons learned from real customers and real orders Whether you're trying to improve your Neapolitan-style pizzas or dreaming of launching your own food setup, this video will give you a honest look at what it takes. You'll see me setting up and practising working at speed with customers every ten minutes on the Gozney Arc ovens. Open and honest - and would love to share tips and guidance! Neapolitan pizzas with a 24 hr room temp recipe. We invited some food bloggers too this week to spread the word. Insta https://www.instagram/com/backyard_dough FB -   / backyarddough   Please like and subscribe and you can find us on FB and Insta too. 👇 Let me know in the comments: Would you try running a pizza business from your backyard? — #pizza #pizzamaking #streetfoodbusiness #foodbusiness #neapolitanpizza #pizzadough #smallbusinessuk #streetfooduk #woodfiredpizza #pizzalife #gozney #pizzapopup #mobilepizza