Loundysbbq

Loundysbbq Backyard BBQ & Pizza enthusiast
🍕 Gozney
🔥 ProQ, Kamado Joe

20/05/2026

It’s nearly time BBQ fans! Me and can’t wait for this years King of the Q (KOTQ) competition down at the awesome in Bodmin, Cornwall with our friends at on 30th May!

As usual, you will find us cooking on the ProQ stand whipping up some insane food for you to sample so you can get a feel for what these epic bbqs and smokers can do. You can expect to see most of the range in action, so make sure to come say hi!

This is a little sample of what we will be cooking; Tandoori Chicken Thighs with a mint yoghurt dress (thanks .kitchen for the epic yoghurt recipe!).

See you there!

12/05/2026

This is a long one… my end to end process making at home pizza dough!

If you want higher hydration dough, simply increase the water volume of the second batch (not during the Poolish). For example, for 65%, instead of using 280g when making the dough, use 332.5g.

Recipe and method:

Totals
1050g flour
630g water
30g salt
2g yeast

Poolish (pre ferment)
- 350g 00 flour
- 350g tap water
- 2g instant dry yeast

Dough
- 280g fridge temp water (if it’s cold where you are tap water works too)
- 700g 00 flour
- 30g sea salt

Mix the poolish: Combine all ingredients and mix until the flour is completely mixed in. Store in an airtight container and let it sit for 8-12 hours. When you notice it starting to drop in the container it’s ready to use.

Make the dough
Mix the water and poolish in a mixer bowl. Once mixed, add the flour and salt. Mix on a medium speed until the dough gets to approx 25-26c and is nice and strong.

Leave the dough to chill out for 10 minutes, then form into a nice tight, smooth dough ball to bulk ferment for 1.5 - 2 hours.

Form into 280g dough balls and store in the fridge over night.

Take out the fridge 4-5 hours before (this will vary depending on the temperature of your room, mine was around 21c).

Happy pizza making!

24/04/2026

Simple and easy doesn’t mean flavourless! This sausage meat and egg sandwich was exactly as you would expect it - epic!

The sausage meat is perfectly seasoned and tastes awesome!

23/04/2026

Spicy chili fennel sausage and pepperoni, finished with salty lemon ricotta.

Could you take down the whole pie?

Baked in the Dome Gen2 XL

21/04/2026

Roasted mushroom pizza Bianca with sour dough!

Very impressed with this frozen dough. Defrosted in the fridge over night, then rested out of the fridge for 5 hours ish at 21c. Was lovely to work with!

Baked in the Dome Gen2 XL.

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