Meet the family making dough from their back garden.
Backyard Pizzaiolo have been kneading fresh Neapolitan pizzas in a traditional wood-fired oven from their family back garden since October 2021.
Ian and Angela, who both work full-time in other jobs, alongside their daughter Darcey, run a family production line of sorts ensuring optimum delectability on weekend orders from their bespoke garden gazebo in Gilgarran.
“We cooked a few for elderly neighbours and people on their own during lockdown, but people kept telling us the pizzas are nothing like they’ve tasted in the area before, and that we should start this a business,” Ian said.
The street-food pizzeria only operates on a Friday and Saturday, placing an exclusivity on the slices with most of their orders coming eagerly pre-booked throughout the week.
On an average evening, the business’ output is around 50 mouth-watering traditional Italian pizzas.
“It’s just a proper lovely family business - we really try to keep it as simple as possible, ensuring we’re using the best ingredients we can get along with the best techniques,” he said.
“It’s at the point that we’re looking at getting a larger mixer to upkeep with orders,” he said.
Ian, who has since been on advanced pizza making courses, said the family went into it wanting to do the best of their abilities, and are very excited that they’ve been booked up for events in the foreseeable, with some even forecasted ahead for next year.
Backyard Pizzaiolo are now mobile, with the help of trailer for the pizza oven, and can be hired for birthday parties, weddings, and events.
“We never thought it would gain the sort of traction it has done; we really love it.
“We love the fact that people are kind enough to take the time out and get back to us and tell us how good the pizzas are, that really does it for us.
“The feedback we’ve had has been really special,” he said.
Backyard Pizzaiolo can be contacted during the week on Facebook to place a weekend order, but get in quick as it’s first come first served.
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