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Baseheads par-baked

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Baseheads par-baked

Par-baked, 48-hour fermented Neapolitan pizza bases. Made in Haberfield, cooked in your oven.

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All products Neapolitan base Bianco base Volcano Dust

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All entries How to cook Neapolitan lore Fermentation

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© Baseheads — Made in Haberfield, Sydney A static zetl build · Markdown vault of [[wikilinks]]