Le 5 Stagioni

Le 5 Stagioni has been producing professional flour in Italy since 1949. The range is engineered specifically for pizza making and artisan baking, with a level of consistency and technical specification that general-purpose flours simply cannot match.

Protein content, gluten development, and fermentation behaviour are all controlled to precise standards, which is why the brand is trusted in serious pizzerias and restaurant kitchens across Europe.

The right flour depends on your dough method and fermentation time. The 00 Superiore is a good starting point for standard doughs. The Oro 00 suits longer fermentation and high-hydration techniques, with a protein content of at least 14%. Manitoba 00, with a minimum of 14.5% protein, is particularly suited to very long leavening processes.

The Ciabatta Romana mix is formulated for flatbreads and Roman-style pizza. If you are unsure, our team is happy to advise based on how your kitchen currently works.

We do. The 5 Stagioni Gluten Free Flour is a 1kg mix designed for gluten-free pizza production. It uses a blend of starches and vegetable fibres to produce a dough that handles well and bakes consistently. Usage ratios and hydration guidance are included on the product page. For venues that need to offer a credible gluten-free pizza option, this is a professional solution rather than a compromise.

Le 5 Stagioni Lemady is a dough improver based on dried wheat sourdough. It is used in relatively small quantities alongside brewer's yeast, not as a replacement for it, and its purpose is to improve the structure, cell development, volume, and aroma of the final bake.

The dosage varies depending on flour strength and hydration level: lower quantities for strong flours at standard hydration, higher quantities for weaker flours, semi-wholemeal blends, or high-hydration doughs.

Products in this range are available to both trade buyers and individuals. While most of our clients are hospitality businesses, there is no requirement to hold a trade account to purchase Le 5 Stagioni flour through us. Individual bags are listed with prices, and you can add them to your basket directly. For larger or recurring orders, setting up a trade account is worth discussing.

The Pizza Flour Club is a membership programme run in partnership with Le 5 Stagioni that gives members access to free recipes, quality merchandise, and tailored discounts on flour products. It is particularly useful for pizzerias and restaurants that use Le 5 Stagioni flour regularly. You can find full details on the dedicated Pizza Flour Club page on this site, or by asking the team when you get in touch.

Tipo 00 refers to the Italian classification for finely milled wheat flour, with a very low ash content and a fine particle size that produces smooth, extensible doughs. In pizza making, this results in a base that stretches without tearing and bakes to a consistent, well-structured crust.

Standard bread flour, while high in protein, is milled more coarsely and behaves differently under the conditions of a pizza oven. For authentic results in a professional setting, Tipo 00 is the appropriate starting point.

Absolutely. Our range includes the Morra Extra Virgin Wholewheat Flour, a wholemeal option with a notably higher fibre content than standard white flour, and the Pizza Rustica blend, which incorporates a mix of seeds including linseed, millet, sesame, wheat germ, and soya. The Rustica blend is used as a supplement at around 10% of total flour weight, adding nutritional depth and texture to the dough rather than replacing the base flour entirely.

The most practical approach is to set up a trade account with us. This allows you to place recurring orders, track availability, and benefit from pricing structured for professional buyers. Use the enquiry form at the bottom of this page, select "Trade Account," and a member of the team will be in touch to get you set up. For one-off orders, products can be added to your basket directly from this page.