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.

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.