Tipo 00 flour for pizza, from Italian mills to your oven
Caputo, Le 5 Stagioni, Meyerhans: authentic pizzeria Tipo 00 flour, in 25 kg bags. Order today, delivery throughout Switzerland.
The finest grind, designed for pizza
Tipo 00 flour is very finely ground soft wheat: low ash, elastic gluten and a gluten network that withstands long fermentation. It is the base for Neapolitan pizza and plated pizza dough. The strength (W) changes everything: W 260-320 for direct doughs, W over 330 for 24-48 hour fermentations.
At LAPA you will find the mills that make pizza history: Mulino Caputo (Napoli), Le 5 Stagioni, Molino Pasini and Meyerhans Mühlen for the Swiss market. All Tipo 00, all in professional bags.
Four Tipo 00 flours used by pizza chefs
Caputo Blu Pizzeria: the standard for round pizza
It is the flour you find in the best pizzerias. Ultra-fine roller milling, elastic gluten, perfect for wood-fired oven baking and direct doughs. A 25 kg bag yields around 140 dough balls of 180 g.
Tipo 00, always in stock. For pizzerias that cannot afford to run out.
Order Caputo Blu →Your flour supplier in Switzerland
🇮🇹 Mulini veri
Caputo, Le 5 Stagioni, Molino Pasini, Meyerhans. Only pizzeria-grade Tipo 00, no substitutes.
🚚 Delivery in CH
All of German-speaking Switzerland with our own vehicles, rest of Switzerland by courier and Swiss Post (1-3 working days). Order by 05:00, delivered the same day.
🏷️ Pizzerias and private customers
25 kg sacks for professionals, but we also serve those who make pizza at home on the weekend.
From bag to dough ball, in 4 steps
Choose the strength (W)
Impasto veloce? W 260-300. Lievitazione 24-48h? W 330 o Manitoba.
Idratazione
Tipo 00 handles 60-70% water well: strong gluten network and stable dough.
Lievitazione
Sourdough or brewer's yeast: fine 00 develops open crumb structure and a light crust.
Cottura
Wood-fired or high-temperature electric oven: 00 caramelizes without burning.
The same flour used by professionals, for you too
You don't need to be a pizzeria. Order the sack, store it in a dry place and make the best pizza in the neighborhood. Tipo 00 makes a difference you can taste from the very first bite.
Browse all flours →Continuous supply, professional prices
Do you run a pizzeria in Canton Zurich or elsewhere in Switzerland? We support you with regular deliveries, volume pricing and zero stockouts on your flour. Write to us and we will prepare a quote for you.
Request a quote on WhatsAppAll about Tipo 00 flour
What is the difference between Tipo 00 and Tipo 0 flour?
Tipo 00 is ground finer and has less bran than Tipo 0: a smoother and whiter dough, ideal for Neapolitan pizza. Tipo 0 has more fiber and a slightly more rustic gluten network, excellent for pan pizzas and breads.
What is the best 00 flour for pizza?
For Neapolitan pizza, the icon is Caputo Blu Pizzeria. For long fermentations go for Caputo Saccorosso or a 00 with Manitoba. For the Swiss market we also have Verace Napule by Meyerhans.
Do you deliver flour throughout Switzerland?
Yes. In German-speaking Switzerland we deliver with our own vehicles and if you order by 05:00 you are served the same day. In the rest of Switzerland we ship with Swiss Post or refrigerated Galliker (1–3 working days).
Do you also sell to private customers or only to pizzerias?
For both. The 25 kg sack is designed for professionals, but it is also ordered by people who make pizza at home and want pizzeria quality.
What does flour W strength mean?
W measures gluten strength: the higher it is, the more water and long fermentation times the flour can handle. W 260-300 for direct doughs, W 330 or higher (Manitoba) for 24-48 hours of fermentation.
How many pizzas does a 25 kg sack make?
With dough balls of about 180 g, a 25 kg bag yields approximately 140 pizzas. The yield changes with hydration and dough ball size.
Your Tipo 00 flour is ready to go
25 kg bags from the best Italian mills, delivered in Switzerland. Order online or write to us.