Caputo Flour "0" Nuvola

The "Nuvola" flour (Italian for "cloud") from the traditional Caputo mill in Naples is a type "0" soft wheat flour. It was specially developed to give pizza dough an exceptional volume and a particularly airy, light structure. This flour is the result of a careful selection of wheat varieties with high fermentation capacity. It enables the production of pizzas with a distinct, soft, and honeycomb-like crust (cornicione), typical of modern Neapolitan "Pizza Canotto".

What to expect from this product:

• Extremely airy crust: Specially designed for a high and light pizza crust with large air bubbles.
• High hydration capacity: Absorbs water very well, leading to a soft and easy-to-work dough.
• Medium baking strength: A W-value of 260-280 makes it ideal for doughs with medium to long proofing times.
• 100% natural ingredients: Made from a special selection of natural wheat grains without any additives.

Manufacturer details:

Antimo Caputo s.r.l., Corso San Giovanni a Teduccio 55, 80146 – Napoli, Italia

Bake a pizza as light as a cloud. Order Caputo Nuvola flour now and create an impressively airy pizza with authentic Neapolitan character.