Special Pizza Flour Type 00 with Manitoba is a strong soft wheat flour for pizza, supplied in a 25 kg bag with no added additives. The Manitoba soft wheat gives it a high strength, ideal for high-hydration doughs and long fermentation that stay elastic and well structured. It is milled in Switzerland by Meyerhans Mühlen.
Why Manitoba wheat
Manitoba is a high-protein soft wheat originally from North America, known for producing strong flours. A strong flour absorbs more water and can ferment for longer while holding structure, which is exactly what high-hydration, long-maturation pizza needs. Here it is milled as a type 00 with no additives.
Milled in Switzerland by Meyerhans
Meyerhans Mühlen is a Swiss milling family with generations of experience. This pizza flour combines Swiss milling with the strength profile professional pizzaioli expect, giving a consistent, reliable base for demanding doughs and high-output service.
How to use it
Use it for Neapolitan and contemporary pizza with high hydration and long, slow fermentation, typically with controlled-temperature maturation, and also for bread and large leavened products. As a strong flour it carries extended proofing well. Refer to the technical data sheet for exact strength, protein and 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 Special Pizza Flour Type 00 with Manitoba 25 kg today for high-hydration pizza.
