Learn the craft
Fermentation, char, cheese, tomatoes, technique — everything we figured out in the Haberfield kitchen, written down and given away. Open-source, community-editable, no paywall.
Browse the wiki
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.
What actually makes a pizza Neapolitan
The AVPN rulebook, the four-ingredient dough, and why the 90-second bake is non-negotiable.
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.
48-hour fermentation, explained
What slow, cold fermentation actually does to flour and water — flavour, digestibility, and why we wait two days.
Leopard char: getting it in a domestic oven
Those black freckles on the rim aren’t burns — they’re the goal. Here’s how to force them without a wood oven.
Organic Australian flour & the myth of ‘00’
Why we mill local instead of importing Italian 00 — and what that number on the flour bag really means.
[[wikilinks]] compiled to HTML. Backlinks and full-text search are generated from the link graph at build time; there’s no database and no live edit button. Corrections are made as Markdown in the git vault, which rebuilds the site on merge.