The right flour for your pizza.
The flours used by pizza chefs - Caputo, 5 Stagioni, Molino Pasini, Verace Napule - in 25 kg pizzeria sizes. Delivered throughout Switzerland.
The wrong flour and a pizza that doesn't rise.
Dough that does not rise, flat crust, pizza that causes bloating. Or you change flour and have to redo all the timings, every time. Flour is the basis of everything - with the right one the dough works on its own, becomes highly digestible and rises as it should.
The flours of the pizzaioli.
Caputo Pizzeria
The pizza makers' blue. Medium fermentation, perfect crust: the everyday Neapolitan.
Caputo Cuoco
The red one. High strength for long fermentations (24-48h) and highly digestible doughs.
Caputo Nuvola
For contemporary pizza: high, airy crust, cloud-like lightness.
Le 5 Stagioni Oro
The gold for pizza: high strength (W390) for long fermentations and guaranteed airy crumb.
Molino Pasini Blu
Balanced and reliable for everyday pizzeria use. Easy-to-work dough.
Verace Napule
Designed for true Neapolitan pizza STG: soft crust, perfect in a wood-fired oven.
You can taste it in the crust and in the lightness.
Stable leavening
The right strength (W) for every dough: holds for 24, 48, 72 hours without the gluten network breaking down.
Airy crust
Bubbles, lightness, that high crust that makes the photo and brings the customer back.
Always consistent
Same flour, same result every day. The consistency a professional demands.
The best brands
Caputo, Le 5 Stagioni, Molino Pasini, Verace Napule: the mills that pizza makers know.
We deliver everywhere.
Pizzeria, Cuoco or Nuvola?
The Caputo Pizzeria (Blu) is the perfect base for the classic Neapolitan pizza, medium fermentation. The Cuoco (Saccorosso) has more strength, for long fermentations and highly digestible doughs. The Nuvola is the choice for contemporary pizza: high, well-honeycombed, light crust. Alongside you also find Le 5 Stagioni, Molino Pasini and Verace Napule.
At LAPA you will find the pizza makers' flours, in pizzeria formats, with delivery throughout Switzerland. On the blog we have the complete guide Caputo Nuvola vs Cuoco.
What they ask for most often.
What is the minimum order?
No minimum order. Message us on WhatsApp and we'll tell you right away how it works for your pizzeria.
What is the difference between Pizzeria, Cuoco and Nuvola?
Pizzeria (Blu) for the classic Neapolitan pizza with medium fermentation; Cuoco (Saccorosso) stronger for long fermentations; Nuvola for the contemporary one with high crust. We recommend them based on your dough.
Which flour brands do you have?
Caputo (Pizzeria, Cuoco, Nuvola), Le 5 Stagioni, Molino Pasini and Verace Napule. All in pizzeria formats. If you are looking for a specific flour, write to us.
Do you deliver all over Switzerland?
Yes. In German Switzerland we deliver with our own vehicles; in the rest of Switzerland with Swiss Post or refrigerated Galliker 1-3 working days. Order by 05:00, in German Switzerland it arrives the same day.