Pizza, Made Easy
Built for busy kitchens.
Hand-Stretched
30-Day Shelf Life
No Fridge or Freezer
Hand-Stretched
30-Day Shelf Life
No Fridge or Freezer
Quality without the prep. Our handcrafted sourdough bases are designed for kitchens that value speed, consistency and taste.
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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.
Set to bake mode with no steam. Go as hot as possible — not below 250°C.
Using a stone? Get it in there now.
Simple, gourmet, or somewhere in between. It’s a base. You build it.
For inspiration? Click here.
Use a perforated tray or place directly on the oven rack so the base can breathe.
Bake for around 6 minutes.Pull it when the crust is golden and crisp.
Aim for around 320°C, Rolling flame.
Watch your floor temp — too hot and the base burns before the toppings cook.
Simple, gourmet, or somewhere in between. 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.
Crank it to max. Not below 250°C. Hotter the Better.
Using a stone? Get it in there now.
No rules here, Just tip it how you want. It's a base. You build it.
For inspiration? Click Here
Use a perforated tray or place directly on the oven rack so the base can breathe.
Bake for around 6 minutes. Pull it when the crust is golden and crisp.
Aim for around 320°C, but watch your stone temp — too hot and the base burns before the toppings cook.
You want blister not blackout.
Simple, gourmet, or somewhere in between. 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.
Uniform size and quality ensure a perfect pizza with every bake — no skilled dough hands required.
Peak-fresh for over 28 days without fridge or freezer. Quality that lasts, without compromise.
Designed for all oven types — No specialised equipment needed.
Pre-portioned, ready-to-use bases mean less waste, more control, and better margins.
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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