Sourdough pizza bases made from certified organic and biodynamic ingredients. Natural leavening imparts a subtle sourness well balanced by the addition of Grampians extra virgin olive oil. This product has been frozen. Store in the fridge & use within four days.

To prepare, baste with good quality olive oil and a thin covering of passata, top with desired seasonal ingredients, finishing with fresh mozzarella or parmesan—or both. Bake in a 220 degree oven for 7 to 10 minutes, just before the toppings begin to brown.

Ingredients: Flours* (white wheat flour, Powlett Hill biodynamic stoneground sifted wheat flour, wholewheat flour), twice filtered ‘grander’ water, sourdough culture*, extra virgin olive oil*, natural sea salt, natural vitamin C.
*Denotes certified organic ingredients

About Zeally Bay: In 2007, the Farnan’s realised a long-held ambition and founded Zeally Bay Sourdough, as an extension of the philosophies they had developed around organic and fermented food during the 80’s/90’s.

Zeally Bay Sourdough became Victoria’s first and only ‘certified organic sourdough bakery’ hand-making 100% certified organic breads and muesli.

The coast of Torquay became the home of Zeally Bay Sourdough, allowing the family to continue their passions in life and work - surfing, home organic gardening, good food and of course, great bread!

Made on Gulidjan Country - Torquay