Flour & Pizza Ingredients

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).