Real pizza. At home.
In your pantry —
not your freezer.
Hand-Stretched
Preservative-free
Easy to Digest
Hand-Stretched
Preservative-free
Easy to Digest
Hand-Stretched
Preservative-free
Easy to Digest
Start by setting your conventional oven to bake mode, avoiding fan-forced. Preheat to maximum, typically 250°C to 280°C, and wait until fully heated. For gas or wood-fired ovens, preheat to 320°C for that signature wood-fired blistered finish.
No rules here. Just top it how you want. It's a base. You build it.
For inspiration? Click here
In a conventional oven, place the topped base directly on the rack—no tray needed. Bake for about 6 minutes. In a gas or wood-fired oven, cook on the stone for 90 to 120 seconds.
Enjoy simply perfect pizza, effortlessly.
Aim for around 320°C, but watch your floor temp - too hot and the base burns before the toppings cook.
You won't blister not blackout.
No rules here, Just tip it how you want. It's a base. You build it.
For inspiration? Click Here
Cooks in 90 -180 seconds.
Pull it when the crust has colour and the toppings are done. That's it.
Start by setting your conventional oven to bake mode, avoiding fan-forced. Preheat to maximum, typically 250°C to 280°C, and wait until fully heated. For gas or wood-fired ovens, preheat to 320°C for that signature wood-fired blistered finish.
Make Based Pizza your own. Top it your way, from simple to gourmet. For ideas, click here.
In a conventional oven, place the topped base directly on the rack—no tray needed. Bake for about 6 minutes. In a gas or wood-fired oven, cook on the stone for 90 to 120 seconds.
Enjoy simply perfect pizza, effortlessly.
Trained in Naples, Giovanni spent years perfecting dough in some of Italy’s best pizzerias. Not a celebrity chef — a craftsman. The kind who makes dough that works, not just looks good.
He moved to Australia and saw the same thing everywhere: frozen bases, full of preservatives, short on flavour. So he built something better — hand-stretched, naturally fermented, and shelf-stable for 60 days. No fridge. No fluff.
Giovanni is a pizza expert driven by a passion for perfection. Trained at Accademia Nazionale Pizza DOC, he specialises in innovative fermentation techniques, creating a unique,
contemporary base that makes quality pizza effortless. Mindful of the overuse of preservatives in modern food, he is committed to crafting a cleaner, more natural pizza experience.
Ready when you are. Stock your pantry with our preservative-free sourdough bases and craft perfect pizza anytime.
Join our growing network of venues serving quality pizza effortlessly. Bulk supply, consistent results—let’s talk wholesale.
Stories, recipes, and everything pizza. Dive into our journal for tips, inspiration, and a behind-the-scenes look at Based.
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