Masaniello Pizza Flour is a soft wheat flour designed for pizza, supplied in a 25 kg bag. The Swiss B550 grade corresponds to an Italian type 0: a strong flour for high-hydration, long-fermentation doughs, ideal for Neapolitan-style pizza with an airy cornicione. It is milled in Switzerland by Meyerhans Mühlen under the Masaniello brand.
B550, an Italian type 0
The Swiss and German B550 classification refers to the ash content of the flour and corresponds to the Italian type 0, a white flour with a little more of the grain than type 00. For pizza, this offers a balance of strength, flavour and workability that suits long-fermentation Neapolitan dough.
Milled in Switzerland by Meyerhans
Masaniello is the pizza flour brand of Meyerhans Mühlen, a Swiss milling family with generations of experience. The flour combines Swiss milling with a profile aimed at professional pizzaioli, giving a consistent, reliable base for high-output pizzerias.
How to use it
Use it for Neapolitan and contemporary pizza with high hydration and long, slow fermentation, typically with controlled-temperature maturation. As a strong flour it can carry extended proofing while keeping structure. Refer to the technical data sheet for exact strength, protein and recommended hydration, and store in a cool, dry place.
Logistics and delivery by LAPA
LAPA supplies professional ingredients to over 1,500 chefs across Switzerland, from Zurich to Geneva, Basel, Lugano and Bern, with dedicated logistics and refrigerated delivery where required and partner carriers beyond the LAPA fleet. Order Masaniello Pizza Flour 25 kg today for high-hydration, long-fermentation pizza.
