★ Use code FIRST-TIMER for 20% off your first order ★
Baseheads par-baked Basket(0)
★ Made in Haberfield, Sydney

Pizza
Autentica

Made in minutes

48-hour fermented, AVPN-style 12" bases. Freshly-milled organic Australian flour, DOP San Marzano marinara, par-baked at 500°C. You just add toppings and an oven.

Shop the bases Read the wiki →
farm to crust — keeping it real
Baseheads — par-baked pizza base
48-Hour Ferment ★ Organic Aussie Flour ★ DOP San Marzano ★ Par-Baked at 500°C ★ Made in Haberfield ★
The Range

Create the ultimate pizza

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12" Neapolitan Base

Par-baked, with DOP San Marzano sauce

Only 6 left
$9.99

12" Bianco Base

No sauce — your blank canvas

23 in stock
$8.99

Volcano Dust

Habanero finishing salt

14 in stock
$8.00

Chilli Salt

Everyday heat

31 in stock
$8.00
How it works

Take, make, bake, enjoy!

01
Order it

Bases arrive frozen and ready — stack them in the freezer for whenever.

02
Add your toppings

Tear some fior di latte, a few leaves, whatever you fancy. Less is more.

03
Bake it

Straight into a screaming-hot oven. 6–9 minutes, no stone required.

04
Enjoy!

Leopard char, foldable crust, restaurant pizza on your own bench.

Real Neapolitan pizza
Hot from your oven

Baseheads brings the art of pizza-making to your front door. Made in Haberfield, our authentic Neapolitan-style bases are fermented for 48 hours using freshly-milled organic Australian flour and DOP San Marzano marinara sauce.

We par-bake them at 500°C for the perfect crust — the ideal canvas for your inner pizzaiolo. No stone, no pizza oven, no starter to keep alive. Just add toppings.

Create your masterpiece
48h
Cold ferment
500°
Par-baked
DOP
San Marzano
4★
Health star
4★★★★★
Health Star
Rating
Energy
849kJ
Sat Fat
0.4g
Low
Sugars
1.8g
Low
Sodium
454mg
Fibre
3.2g
Good source
per 100g
The Pizza Wiki — free forever

Everything we know about pizza

Browse the wiki →
The Craft 6 min

How to cook the perfect Baseheads pizza at home

Screaming-hot oven, a light hand, and a chase for char. The whole method, no pizza oven required.

read entry →
Pizza Lore 5 min

What actually makes a pizza Neapolitan

The AVPN rulebook, the four-ingredient dough, and why the 90-second bake is non-negotiable.

read entry →
Ingredients 4 min

San Marzano DOP: the only tomato that matters

A tomato with a passport, grown in volcanic soil, and how to spot the fakes on the shelf.

read entry →
★★★★★
5.00 out of 5 — from 10 reviews

Don't take our word for it

★★★★★

"This is honestly the best bought pizza base I've ever used."

— Maree
★★★★★

"A must-try for any pizza enthusiast!"

— Ronald T.
★★★★★

"They taste soo good and are healthier than the supermarket bases or ordering out!"

— Melanie
★★★★★

"Sensational. Now a staple in our freezer. Thank you Basehead!"

— Justine, Newtown
★★★★★

"These bases are seriously good!"

— Gianna, Kirribilli
★★★★★

"Better than restaurant pizza — and cheaper too."

— Andrew O.