Flour & Pizza Ingredients

Durum Wheat Fine Semolina Knöpflidunst Gusto 1 kg — Pack of 10 bags

CHF 2.83 / kg excl. VAT

Type 00 Flour Verace Napule Bag 25 kg — Meyerhans Mühlen

CHF 57.38 / PZ excl. VAT

Flour 00 Caputo Blu Pizzeria Sack 25 kg — Mulino Caputo

CHF 68.00 / PZ excl. VAT

Farina Caprese Tipo 00 Sacco 25kg MA

CHF 2.55 / kg excl. VAT

Farina Pulcinella Tipo 00 Sacco 25kg MA

CHF 2.96 / kg excl. VAT

SOFT WHEAT FLOUR TYPE 00 GREEN PIZZERIA LINE 25KG MP

Type 00 Flour Linea Pizzeria Verde 25 kg — Molino Pasini

CHF 2.44 / kg excl. VAT

Soft Wheat Flour Type 00 Saccorosso 25 kg — Caputo

CHF 55.04 / PZ excl. VAT

GMSA White Household Flour Type 550 1 kg (Box of 10 kg)

CHF 2.46 / kg excl. VAT

Remilled Durum Wheat Semolina Friscello Speciale 25 kg — Mulino Maroggia

CHF 75.56 / SACC25 excl. VAT

FARINA DI MANDORLE BUSTA 1KG 10KG CRT PAV

Caputo Nuvola Type 0 Flour 25 kg — Mulino Caputo Naples

CHF 86.29 / PZ excl. VAT

Masaniello Pizza Flour Type 0 (B550) 25 kg Bag

CHF 43.71 / PZ excl. VAT

Type 00 Pizza Flour Vesuvio 25 kg — Meyerhans

CHF 51.79 / PZ excl. VAT

Type 1 Stone-Ground Flour Le 5 Stagioni W300 10 kg Bag

CHF 2.92 / kg excl. VAT

Re-milled Durum Wheat Semolina Top Casillo 25 kg

CHF 49.76 / Units excl. VAT

Gluten-Free Fioreglut Caputo Flour 1 kg (Case 12 kg) FERR

CHF 14.22 / kg excl. VAT

Reinforced Type 00 Flour 25 kg — Le 5 Stagioni

CHF 61.31 / SACC25 excl. VAT

Spolverizza Le 5 Stagioni Pizza Dusting Semolina 10 kg Sack AF

CHF 3.30 / kg excl. VAT

Blanched Sweet Almond Flour 1 kg POL

CHF 24.50 / kg excl. VAT

Semilavorato Non Solo Grano 5 Stagioni 1kg 10kg case POLO

CHF 3.64 / kg excl. VAT

Semola Grossa Zwicky per Pizza 5kg PRO

CHF 34.50 / SACC5 excl. VAT

Durum Wheat Semolina Medium Zwicky 5 kg

CHF 34.50 / SACC5 excl. VAT

Re-Milled Durum Wheat Semolina Bag 10 kg — Le 5 Stagioni (Agugiaro & Figna)

CHF 3.12 / kg excl. VAT

Flour for pizzerias

Caputo, Meyerhans and Italian type 00 in 25 kg sacks, semolina for the peel, polenta and the rest of what a pizza kitchen goes through in a week. Bought by the pallet, delivered by the sack.

Nuvola or Cuoco?

Cuoco (the red one) is a strong flour built for long fermentation — 24 to 48 hours — and gives a structured, chewy crust. Nuvola is milled for a lighter, airier cornicione and a shorter rise. Same mill, different jobs: the choice follows your dough schedule, not your preference.

Long fermentation and W value

The W value tells you how much work a dough can take before it gives up. High W means it can rest longer and rise higher. If your dough collapses on the second day, the flour is usually the reason, not the fridge.

Delivery across Switzerland

25 kg sacks delivered six days a week to all Swiss regions from Embrach (ZH).