Description
Caputo Nuvola Tipo 0 1 kg – pizza flour for light, airy crusts
Caputo Nuvola is a pizza flour from Antico Molino Caputo, developed for extra airy pizza crusts with plenty of volume. The name "Nuvola" means "cloud" in Italian and describes the result: light, soft and airy edges.
The flour is milled to tipo 0 and made from selected, natural ingredients without additives. Its balance of gluten proteins and fibre gives a dough with strong rise and good elasticity, suitable for both medium and long fermentation. The protein content is approx. 12.5 %, and the dough is both strong and pliable, whether you bake in a regular oven or a pizza oven.
Taste and characteristics
- Light and airy texture
- Gives large pizza crusts with a "honeycomb" structure
- Tipo 0
- Strong rise and good elasticity
- 100 % natural ingredients without additives
- Protein content approx. 12.5 %
Uses
- Neapolitan pizza with long fermentation
- Modern pizza with large, airy crusts
- Focaccia
- Pan pizza
- Baked goods that need volume and a soft texture
Recommended proofing
For a classic Neapolitan result:
- 48 hours in the refrigerator
- 24 hours at room temperature (approx. 22 °C)
Technical data
| Benefits | Flour strength | Recommended hydration | Protein content | Recommended proofing time | Milling degree |
|---|---|---|---|---|---|
| Produces airy crusts (cornicione) | W 270–290 | 65–75% | 12.5% | 12–40 hours | Tipo 0 |
Frequently asked questions about Caputo Nuvola
What is the difference between tipo 0 and tipo 00?
The tipo grade tells you how finely the flour is milled and sifted. Tipo 00 is the finest, and tipo 0 is slightly less finely sifted. Nuvola is a tipo 0 flour.
How much water should the dough have?
The recommended hydration is 65–75 %, i.e. 650–750 g of water per kilo of flour.
What can I bake with Nuvola?
It is made for pizza with large, airy crusts, but also suits focaccia, pan pizza and other baked goods where volume and airiness matter.
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Betaling
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