SAURTEIG PIZZA PREMIX 30

CODE - P12660

A professional-grade sourdough pizza base mix that imparts rustic wood-fired aroma, natural sourdough tang and deep fermentation flavour profile in all types of pizza bases....Read More

Ideal for all types of pizza bases, calzones & more
Improved dough structure and strength
Infused with dehydrated sourdough powder
Imparts an authentic wood baked aroma, naturally
It supports cold storage of dough balls for upto 6 months

USAGE : A sourdough pizza mix with added wood fired flavours and natural sourdough ferment!

DOSAGE : 30%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Saurteig Pizza Mix 30 is expertly crafted and versatile sourdough pizza base mix simplifies your pizza-making process while delivering the goodness of natural pizza ingredients, rustic flavours and textures.

Sourdough Pizza Mix

Is formulated with durum wheat, natural sourdough ferment, malted wheat flour, and advanced enzyme blends, our pizza base mix ensures a soft, pliable dough that resists shrinkage and delivers a smooth, uniform crust. Other benefits inlclude:

• Versatile Applications – perfect for sourdough pizzas, wood-fired, Neapolitan, thin crust and deep dish pizza bases.
• Authentic Flavors – infused with natural sourdough powder and malted wheat for a rustic profile
• Optimal Dough Texture – soft, pliable dough with no shrinkage, ensuring a smooth, uniform crust.
• Aromatic Wood-Fired Flavor – delivers the classic wood-fired pizza aroma without the need for a traditional oven.
• Customizable Usage – for other recipes like bruschetta, calzones, focaccia, and flatbreads

MORCOTE® by SwissBake® Saurteig Pizza Mix 30 is engineered for excellent dough stability and fermentation tolerance, it supports cold storage of dough balls for up to 6 months—making it ideal for pizzerias, HoReCa kitchens, and high-volume frozen dough production.

Key Ingredients

Wheat Coarse, Malted Wheat Flour, Malted Barley Flour, Dehydrated Wheat Sourdough

Recipe

Ingredients	Quantity (gm)	Quantity (%)
SAURTEIG PIZZA PREMIX 30	300 gm	30%
REFINED WHEAT FLOUR	700 gm	70%
OLIV E OIL	50 gm	5%
WATER	550 gm to 600 gm	60%
FRESH / DRY YEAST	20 / 10 gm	1%

Cost Calculator

Method

Combine all ingredients in a mixing bowl and mix using a spiral mixer at slow speed for 4 minutes, followed by fast speed for 6 minutes. Ensure the final dough temperature is between 22°C to 24°C. Allow the dough to bulk ferment for 20 minutes. Then, scale the dough as required and roll it out according to your tray or pizza size. If needed, you may freeze the dough for up to 10 hours at 4°C to 6°C. Thaw before use and allow a final proof of 5 minutes. Bake in a preheated oven at 250°C to 300°C for 6 to 8 minutes, or until the crust is golden and fully baked.

Variant Recipe

FAQ

1. What is sourdough pizza mix?

Sourdough pizza mix is a ready-to-use base mix that helps create pizza dough with natural sourdough flavour, improved texture, and better fermentation performance. SwissBake® Saurteig Pizza Mix 30 contains durum wheat, natural sourdough ferment, malted wheat flour and specialized dough conditioners to deliver a rustic taste, aromatic profile, and consistent dough quality.

2. How is sourdough pizza different from regular pizza?

Sourdough pizza has a deeper flavour, better digestibility, and a more open, airy crust compared to regular pizza. This is due to natural fermentation, which enhances taste, texture, and aroma. It also produces a slightly tangy flavour that is characteristic of sourdough-based products.

3. How do I use sourdough pizza premix?

You can prepare sourdough pizza dough by mixing the premix with water, yeast (if required), and kneading into a soft dough. After mixing, allow proper fermentation/resting time, shape as required and bake based on your pizza style (wood-fired, deck oven, etc.)
For detailed method, refer to our recipe section above.
The pizza base mix simplifies the process while maintaining authentic sourdough characteristics.
To complete your pizza base with authentic flavour, you can pair it with Italian Sugo for a consistent tomato base.

4. Can I make Neapolitan or wood-fired pizza with this mix?

Yes, this mix is suitable for Neapolitan, wood-fired, thin crust, and deep-dish pizza styles.
It is designed to deliver flexibility in applications while maintaining consistent dough performance and flavour. This premix can be ussed to make multiple applications – for recipes kindly go through the recipe section

5. Does sourdough pizza mix require long fermentation?

No, the pizza base mix already contains pre-fermented, natural sourdough in a dehydrated form, so it reduces the need for long fermentation compared to traditional sourdough. However, allowing resting time still improves flavour and dough handling.

6. Why does my pizza dough shrink while stretching?

Pizza dough shrinks due to tight gluten structure or insufficient resting time. SwissBake® Saurteig Pizza Mix 30 is formulated with functional enzymes & malt to create a soft, pliable dough that resists shrinkage, making it easier to stretch and shape consistently. Resulting in a soft, pliable dough that shapes effortlessly into thin bases or Neapolitan styles without tearing or resisting the baker.

7. What makes this pizza mix different from regular pizza flour?

This pizza mix includes sourdough ferment, malted wheat flour, and enzyme blends, unlike regular flour which requires manual formulation.
It offers:

Consistent dough performance
Enhanced flavour
Better texture and crust formation
Reduced process complexity

8. Can I use this mix for recipes other than pizza?

Yes, this mix can be used to prepare focaccia, calzones, bruschetta, and flatbreads.
Its versatility makes it suitable for expanding menu offerings beyond pizza while maintaining consistent dough quality.

9. Is sourdough pizza healthier than regular pizza?

Sourdough pizza is often considered easier to digest due to fermentation, which helps break down gluten and improves nutrient availability. While it depends on overall ingredients and preparation, sourdough-based dough is generally preferred for its flavour and digestibility benefits.

10. Is this mix suitable for commercial use?

Yes, sourdough pizza base mix is ideal for pizzerias, restaurants and cloud kitchens due to its consistency, ease of use, and reduced preparation time. It helps maintain uniform quality across batches, which is essential for high-volume service.

11. Does this mix give wood-fired flavour without a wood-fired oven?

Yes, the formulation contains malted wheat and natural sourdough ferments, which helps deliver a mild wood-fired aroma when baked in a standard commercial deck or conveyor ovens. This makes it suitable for commercial kitchens and pizzerias that want authentic flavour without a traditional wood-fired oven.