Caputo® Nuvola SUPER Type "0" Italian Pizza Flour
Caputo® Nuvola SUPER Type "0" Italian Pizza Flour is an all-purpose flour, perfect for focaccia, pan pizza and contemporary pizza. For fragrant and airy crusts.
The main benefit of Caputo Nuvola Super is that it makes an airy, puffy pizza crust.
The reason it gets a better crust than most other flours is because it’s designed for higher hydration dough.
Caputo® Nuvola vs Caputo® Nuvola Super
The main difference between the two is the strength. While Caputo Nuvola has a strength of W260-280, Caputo Nuvola Super has a strength of W 320-340. The even higher strength makes it more suitable for longer leavening. At more than W 300, it can easily hold up for 48 hours or more. So if you’re looking at long fermentation times, you may want to look into the Nuvola Super version.
Caputo® Nuvola Super is a good choice for biga, which is an Italian pre-fermentation technique, to enhance flavor. The reason is that when you make biga, you leave it to ferment before mixing it with the rest of the ingredients to form the dough and the extra strength is therefore a benefit.
Popular amongst pizza chefs and experimental home pizza chefs looking to try something new!
Elasticity: P/L 0,50 / 0,60
Panification: W 320-340
When people refer to pizza flour, they’re usually talking about Tipo 00 flour. Caputo Nuvola is however a Tipo 0 flour. Does that make it less ideal for pizza?
Tipo 0 vs Tipo 00
There’s no official pizza flour stamp, pizza flour is just a collection of different wheat flours that has the right properties for baking pizza. This means the right, gluten content, absorption, etc. Tipo 0 and Tipo 00 are categories of flour on the Italian flour scale.
Tipo 00 is the highest quality flour category on this Italian flour scale. It’s soft, white, finely ground, and is made from the core of the grain.
Tipo 0 is less refined and is made from around 70% of the grain. It, therefore, contains more bran and wheat middlings, than Tipo 00. This also gives Tipo 0 its darker colour, and gives it a coarser and less soft feel.
Both Tipo 0 and Tipo 00 can be used for pizza baking because they are in the same gluten and strength content range. The AVPN states that a true Neopolitan pizza should be made with either Tipo 00 flour or Tipo 0 flour.
The flour art of Caputo are born from these three values. Thanks to the experience developed over three generations as Master Neapolitan Millers we guarantee extremely high standards of quality so that the expert restaurateurs and ... artisans could express their creativity in the best possible way.
The value of our product is appreciated by and recognised all over the world, because of, thanks to the Caputo's Method, our flours totally preserve the natural authenticity of flavours.
Contains Wheat. May contain Soya.
Country of Origin
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For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame