Le 5 Stagioni Reinforced 00 Flour at a glance
Le 5 Stagioni Reinforced Type 00 is a medium-strong wheat flour for pizza and bread, in a professional 25 kg sack. Finely milled and reinforced for a balanced strength, it gives elastic, easy-to-work doughs with reliable rise and a light, crisp crust. From Le 5 Stagioni, the professional pizza-flour brand of Agugiaro & Figna Molini.
What reinforced 00 flour is
Type 00 is the most finely milled Italian flour, prized for soft, smooth doughs. "Reinforced" means a higher protein content and a medium-high W (strength) index, so it tolerates medium fermentations and higher hydration than a standard 00 - a versatile workhorse for daily pizza and bread.
The producer
Le 5 Stagioni is the professional flour line of Agugiaro & Figna Molini, a historic Italian milling group. The brand is a benchmark among pizzaioli, with flours formulated specifically for the demands of professional pizza-making.
Why reinforced strength
The balanced strength makes this flour forgiving and flexible: it handles same-day and medium-length fermentations, holds shape and gas well, and bakes to an even, golden crust. A dependable default when one flour has to do many jobs in the kitchen.
Technical specifications
Made from soft wheat flour type 00. 25 kg sack. Contains gluten. Store in a cool, dry place. Average values per 100 g: about 340 kcal, 1.5 g fat, 13 g protein, 70 g carbohydrate.
Professional uses
Classic and Roman pizza, focaccia, pinsa-style bases, and everyday breads. Works with direct method and medium fermentations; can be blended with stronger flours for longer leavening.
Pairings
Pair with a good extra virgin olive oil, San Marzano tomato and fiordilatte for a clean Margherita; or use as the base for focaccia and white pizzas.
Storage and delivery
Store in a cool, dry place away from humidity. LAPA delivers across Switzerland - to pizzerias, bakeries and restaurants in Zurich, Bern, Geneva and beyond - six days a week and with no minimum order.
Who it is for
Pizzerias, bakeries and restaurants that want a reliable, flexible everyday flour, plus home pizza-makers who want professional results.
