Convenient premix to prepare soft, airy American styled pan pizza crust.

Baking a perfect light, soft and airy pizza is as much about science as it is about baking skill. Knowledge of the purpose and ratios of each ingredient is critical and minor changes in this can significantly impact the outcome quality.

SwissBake® Pizza Premix - Pan Ameri is a premix to prepare soft, airy American styled pan pizza crust. This concentrate has been specially formulated with hard durum wheat, Sourdough ferment and a carefully selected blend of enzymes that help to prepare a light, open-textured pizza base with a unique malty taste and aroma. Additionally, the enzymes also help to reduce the preparation time by accelerating the process of fermentation. Precisely measured ingredients ensure consistent results every time. 

This premix is ideally suited for bakers who wish to bake soft, light and airy pizza base without compromising the authentic taste and texture of original American styled pizza. Highly recommended for all Pizzerias, Star hotels, Cafe, Restaurants, QSR's and food service industry.


+ Significantly reduced preparation time

+ Give consistent results in every application

+ Provide a light and airy crumb texture with lots of holes

+ Authentic malty taste of original American Styled pizza base

SwissBake® products are available pan India through a distribution network and our channel partners. 

We supply to all major cities of India like Mumbai, Delhi, Bangalore, Hyderabad, Ahmedabad, Chennai, Kolkata, Pune, Chennai, Vishakhapatnam, Patna, Jamshedpur, Kanpur, Lucknow, Bengaluru, Jaipur, Goa etc

SwissBake® products are also available internationally across countries in Asia, Middle East and Africa

We currently supply our products to Sharjah, Dubai, Qatar, Bahrain, Saudi Arabia, Kuwait, Oman, Egypt, Thailand, Malaysia, Sri Lanka, India, Nepal & Bangladesh.

Baker Recipe for Soft pizza base

Wheat Flour 700 gm
Fresh Yeast / Dry Yeast 30 gm / 12 gm
Water ( approx. ) 470 gm - 500 gm
Olive Oil 50 gm

Baking Method

Mixing time (approx) 4 min slow and 5 min fast
Dough temperature 24ºC to 26ºC
Bulk fermentation time 15 min
Final fermentation time 40 min (Upto 9 hours under refrigeration)
Intermediate proof Not required
Final proof 5 min
Baking temperature 300ºC
Baking time 5-7 min

Our Presence

  • Mumbai
  • Delhi
  • Bangalore
  • Hyderabad
  • Ahmedabad
  • Chennai
  • Kolkata
  • Pune
  • Nashik
  • Mysore
  • Baroda
  • Surat
  • Indore
  • Bhopal
  • Gwalior
  • Kanpur
  • Lucknow
  • Chandigarh
  • Agra
  • Mathura
  • Bareilly
  • Hathrus
  • Kochi
  • Calicut
  • Kollam