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Pizza Bases
Par-Baked - Sourdough

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Oliver's Craft Pizza Bases

Local CAPE TOWN Orders

Order online for delivery in Cape Town and surroundings​ every Tuesday & Thursday.

Nationwide COURIER.

Complete the 'Become a Buyer' form below and we'll be in touch within 1 business day to place your order, or to order sample bases & sauce. Quote to be supplied for courier fee.

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± 32cm - 235g

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Starting at:

R7 per base (Excl. VAT)

Available Sizes​

Thin crust. Vacuum-sealed in packs of 10 Bases.

How it's made?

​INGREDIENTS 

Locally sourced Premium Flour mixed with salt, sugar, and water.

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THE PROCESS

  1. Our mixed ingredients are combined with a sourdough culture of over 100 years old.

  2. The mixed batch undergoes cold fermentation for +48 hours.

  3. Dough balls are weighed and par-baked to the required sizes. 

  4. Once cooled, the bases are vacuum sealed and frozen. This ensures that freshness is preserved.

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Long cold fermentation with sourdough gives the dough enough time to break down most gluten. This ensures a much tastier and easier-to-digest dough.

Benefits of using our pizza bases

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​QUALITY

Our trained staff and quality control procedures ensure a consistently high-quality product.

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SUITABLE FOR MOST GLUTEN-SENSITIVE PERSONS

All the hard work your body would normally need to do to break down the gluten has already been done in our fermentation process.

This makes our pizza bases suitable for most gluten-sensitive cases, but not for all severe cases.

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COST EFFICIENCY AND OPTIMIZATION

  • Eliminate unneeded labor on dough preparation.

  • Drastically improve pizza turnover rate.

  • Eliminate wastage. Say goodbye to the unused dough, flopped preparation, and breakages in the cooking process!

  • Minimize the workforce needed at the pizza station.

  • Streamline your service with quick serving time from order placed to serving.​

Additional Info

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STORAGE

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  • Boxes of 100 pizza bases vacuum-sealed in packs of 10.

  • Keep frozen for +4 months.

  • Can refreeze after opening.

  • Keep refrigerated for +1 month or 10 days after opening.

PREPARATION

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  • Streamline prepping time for high-volume orders.

  • Minimize waiting time to serve customers.

  • User-friendly to handle for staff.

  • Hassle-free oven entry.

COOKING

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  • Quick cook time from only 60 seconds.

  • No tearing.

  • Suitable for a wood fire, gas oven, and electric oven.

  • Hassle-free pizza removal.

  • Cook at room temp.

FINISHED PIZZA

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  • A thin base ensures a crispy crust.

  • Eliminate soggy bases.

  • Gives a beautiful char with enough heat.

  • Handles small to large amounts of toppings extremely well.

Inquiries
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