Le 5 Stagioni PizzaSoja is a professional pizza mix, not a pure soy flour: it is based on soft wheat flour enriched with soy flour and dairy components, supplied in a 10 kg bag. The soy gives the dough softness, structure and elasticity, helping pizzaioli achieve a fragrant, well-developed pizza with a consistent result. It is produced by the Agugiaro and Figna mill under the Le 5 Stagioni brand.
A soy-enriched pizza mix
Unlike a plain flour, PizzaSoja is a blended preparation. The wheat flour gives gluten and structure, while the soy flour adds softness, a fine crumb and good extensibility, making the dough easier to stretch. With around 14 g of protein per 100 g, it supports both same-day and longer fermentations.
The Le 5 Stagioni brand
Le 5 Stagioni is the professional flour brand of Agugiaro and Figna, a reference among pizzaioli in Italy. PizzaSoja is part of its range of pizza preparations, aimed at professionals who want a predictable, easy-to-handle dough across high-volume service.
How to use it
Use it as the base of your pizza dough, following your usual hydration and fermentation. The soy content makes the dough soft and extensible, so adjust handling accordingly. It contains wheat (gluten), soy and milk: always check the pack label and declare these allergens to guests. Store in a cool, dry place and keep the bag closed after opening.
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 Le 5 Stagioni PizzaSoja 10 kg today for soft, well-developed pizza.
