Manitoba flour is the strong, high-protein option for long, wet doughs, while Type 00 and Type 0 only describe how finely a flour is milled. For pizza flour in Switzerland, choose by proving time, hydration and oven: classic 00 suits direct doughs of 6 to 24 hours, strong flours suit long cold proving.
Here we compare eight 25 kg sacks from our range, from Caputo in Naples to a Swiss-milled flour, using the figures declared by the mills. If you buy for a pizzeria, restaurant or bar, you will find the sack that fits your dough and see how to order it.
What is the difference between Type 00 and Type 0 pizza flour?
The Italian grade measures how finely the wheat is milled and how much ash remains, not dough strength. Type 00 is the most refined, with the least ash: below 0.55% in Caputo Pizzeria. Type 0 is slightly less refined, and under Italian law Caputo Nuvola is classified as Type 0.
How long a dough holds its rise depends on W strength and protein, not on the 00 or 0 label: strong 00 flours and strong 0 flours both exist. For a practical example, read our Caputo Nuvola versus Cuoco comparison, with advice for different doughs.
Which flour for which pizza? The eight sacks compared
The table shows the eight 25 kg sacks we keep in stock. Type, proving time, hydration and use come from the mills' technical sheets; where a figure is missing, you will see a dash.
| Flour | Type | Mill | Proving time | Hydration | Ideal for |
|---|---|---|---|---|---|
| Caputo Pizzeria (Sacco Blu) | Type 00 | Mulino Caputo (Naples) | 6-24 h | 60-65% | Wood-fired Neapolitan pizza |
| Caputo Saccorosso | Type 00 | Mulino Caputo (Naples) | 8-24 h | about 60-65% | Neapolitan, tray pizza, bread, fresh pasta |
| Caputo Nuvola | Type 0 | Mulino Caputo (Naples) | Up to 72 h | 60-62% | Contemporary Neapolitan, pala, focaccia |
| Caputo Nuvola Super | Type 0 | Mulino Caputo (Naples) | 24-72 h (at 4 °C) | about 70-85% | Canotto pizza, contemporary Neapolitan, focaccia |
| Verace Napule | Type 00 | Meyerhans Mühlen (Weinfelden TG) | 12-48 h | 60-70% | Neapolitan style, focaccia, pala |
| Pasini Linea Pizzeria Verde | Type 00 | Molino Pasini (Lombardy) | 8-24 h | 58-65% | Neapolitan STG, Roman pala, canotto |
| Pizza flour Type 00 with Manitoba | Type 00 | Meyerhans Mühlen (Switzerland) | — | — | High hydration, bread, large leavened doughs |
| Costa d'Amalfi Oro | Type 00 | Molini Pizzuti (Campania) | 24-72 h | — | Long-proved Neapolitan, focaccia, pinsa |
These are reference values declared by the mills. In practice, adjust water and proving time to your oven, your kitchen temperature and your recipe, whether you use the direct method, biga or poolish.
What do W, P/L and protein mean on a flour sack?
W is flour strength, measured with the Chopin alveograph: the higher it is, the more water the flour absorbs and the longer the dough holds its rise. P/L is the ratio between tenacity and extensibility. From the sheets: Caputo Pizzeria W 260-280, Nuvola W 270-290, Pasini Verde W 280-310. Protein is the other figure to check: Nuvola 12.5% ± 0.5, Pasini Verde 11.5%.
- Short same-day proving: Caputo Pizzeria (6-24 hours) or Caputo Saccorosso (8-24 hours), at 60-65% hydration.
- Long proving in the fridge: Caputo Nuvola, Verace Napule (12-48 hours) or Costa d'Amalfi Oro (24-72 hours).
- Very high hydration and canotto pizza: Caputo Nuvola Super, about 70-85% water and 24-72 hours at 4 °C.
- Strong doughs, bread and large leavened bakes: the Type 00 flour with Manitoba from Meyerhans Mühlen.
Swiss or Italian flour for pizza: which should you choose?
We stock both, in 25 kg sacks. Meyerhans Mühlen mills Verace Napule and the Type 00 flour with Manitoba in Switzerland, at Weinfelden TG. Caputo (Naples, since 1924), Pasini (Lombardy, since 1927) and Pizzuti (Campania) mill in Italy.
In the kitchen, you choose by dough and oven, not by the flag on the sack. The practical tip: try two flours on the same day and compare how they hold and stretch. To get to know the Swiss mill Meyerhans Mühlen, read the profile of our supplier.
How should you store 25 kg flour sacks?
According to the product sheets, flour belongs in a cool, dry place. Keep 25 kg sacks raised off the floor and away from damp walls, and use the oldest stock first. For Caputo Nuvola, the mill states a commercial shelf life of 12 months from production.
Allergens and additives, from the sheets: all these flours contain gluten; Verace Napule and Pasini Verde may contain traces of soya. Caputo Nuvola and the 00 with Manitoba contain no additives. For a more golden crust, read our guide to diastatic malt in the pizzeria.
Where can you buy pizza flour in Switzerland, even a single sack?
At LAPA there is no minimum order: even a single sack arrives in the same delivery as fiordilatte and fresh products. In German-speaking Switzerland, on our refrigerated vans, order every day until 05:00 in the morning and the goods arrive the same day. Service ends at 1 am? Order after closing and it's in your kitchen today.
In French-speaking Switzerland, Ticino, Graubünden and Valais, outside our delivery round, we ship with Swiss Post PostPac Priority up to 25 kg (next working day), which is exactly one sack, or with Galliker in 2-3 working days. You can order 24/7 on the online shop, the Zero Pensieri app and WhatsApp.
Frequently asked questions about pizza flour
Is Type 00 or Type 0 better for Neapolitan pizza?
Both work, as long as the strength suits the proving time. For classic Neapolitan at 6-24 or 8-24 hours, there are 00 flours such as Caputo Pizzeria and Pasini Verde; for contemporary Neapolitan up to 72 hours, there is the Type 0 Caputo Nuvola.
What is Manitoba flour?
It is a strong flour made from a high-protein soft wheat originally from North America. It absorbs more water and withstands long proving, like our Type 00 with Manitoba from Meyerhans Mühlen, milled in Switzerland without additives.
What is the difference between Caputo Nuvola and Nuvola Super?
Nuvola Super is made for much higher hydration, about 70-85% water, and for experienced pizzaioli; classic Nuvola works at 60-62%. Both are Type 0 flours from Naples with about 12.5% protein, for proving up to 72 hours.
Can I order just one 25 kg sack?
Yes, there is no minimum order at LAPA, not even for a single 25 kg sack. Order one to try a new flour, or simply add it to your order of fresh products.
How long does a sack of flour keep?
For Caputo Nuvola, the mill states 12 months from production if the sack is kept somewhere cool and dry. The same storage applies to the other flours: follow the instructions on the sack.
Order your pizza flour in Switzerland from LAPA
Order your 25 kg sacks on the LAPA online shop at any hour, with no minimum order. Order every day until 05:00 in the morning and, in German-speaking Switzerland on our own vans, the goods arrive the same day.
Prefer to write? On WhatsApp +41 76 361 70 21 our AI agents reply 24/7; on the same number a person answers the phone Monday to Friday 06:00-17:00 and Saturday 06:00-12:00.
The pizza flours in this comparison
- Caputo Pizzeria (Sacco Blu) Type 00 flour 25 kg — Type 00 from Naples for wood-fired Neapolitan pizza, 6-24 hours proving.
- Caputo Saccorosso Type 00 flour 25 kg — Strong, versatile 00 for Neapolitan, tray pizza, bread and fresh pasta.
- Caputo Nuvola Type 0 flour 25 kg — No additives, for contemporary Neapolitan, pala and focaccia.
- Caputo Nuvola Super Type 0 flour 25 kg — For 70-85% hydration, canotto pizza and 24-72 hours of cold proving.
- Verace Napule Type 00 flour 25 kg (Meyerhans) — Milled in Switzerland, for Neapolitan style, 12-48 hours proving.
- Pasini Linea Pizzeria Verde Type 00 flour 25 kg — AVPN-approved, W 280-310, for Neapolitan STG pizza and pala.
- Type 00 pizza flour with Manitoba 25 kg (Meyerhans) — Milled in Switzerland, with Manitoba for high hydration and long proving.
- Costa d'Amalfi Oro flour 25 kg (Molini Pizzuti) — High-strength 00 for 24-72 hours proving, focaccia and pinsa.