Caputo Nuvola Flour – Type 0

A tall, light cornicione, pizza night after pizza night

You take your pizza out and the cornicione is tall and airy, with those little blisters you have been looking for. Nuvola is formulated for exactly that: in a 5 kg bag, it keeps up with your regular bakes, from pizza to focaccia.

What you will taste

• Texture: a supple, extensible dough, an open and light crumb.
• Aromas: milky during fermentation, toasted grain from the oven.
• Taste: round, slightly bittersweet, with no raw-flour taste.

How to use it

• Neapolitan pizza: well-hydrated dough, long maturation in the refrigerator, the hottest oven possible.
• Apulian focaccia: a very wet dough that spreads by itself in the oiled tin.
• Open-crumb breads and homemade ciabattas.

Where it comes from

Nuvola means "cloud" in Italian. Caputo is a family-run Neapolitan mill, active since 1924 and now led by the third generation. The brand is among the suppliers listed by the Associazione Verace Pizza Napoletana.