Caputo Nuvola Pizza & Focaccia Flour (1kg)
Caputo Nuvola Tipo 0 is a premium flour from Mulino Caputo in Naples, made for doughs that are higher in hydration and aim for lofty, cloud-like crusts. It’s ideal for Neapolitan, Roman, focaccia, and any style that benefits from a soft, open crumb and extended fermentation.
Key Specs & Baking Performance
| Feature | Detail |
|---|---|
| Type / Grade | Tipo 0 (softer than many Tipo 1 flours, less refined than Tipo 00 but strong |
| Protein | ~ 12.5 % — enough gluten strength without becoming overly heavy |
| Strength (W-Value) | W ≈ 260-280 — supports high hydration doughs and long bulk fermentation (18-24 hours or more) |
| Elasticity / P/L | Balanced around P/L ≈ 0.50-0.60 — gives extensibility and resilience in the dough |
What It Does Best
-
Creates airy, tall crusts (especially the "cornicione" — the puffy edge) with large bubbles and soft texture.
-
Works wonderfully in doughs with high hydration (i.e. more water relative to flour) due to its strength and elasticity.
-
Holds up well during cold fermenting / long resting times: develops flavor over time without losing structure.
-
Good for multiple styles: Neapolitan pizza, Roman pizza, focaccia, and other artisan breads.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Caputo Nuvola Pizza & Focaccia Flour (1kg)
Caputo Nuvola Pizza & Focaccia Flour (1kg)
Caputo Nuvola Tipo 0 is a premium flour from Mulino Caputo in Naples, made for doughs that are higher in hydration and aim for lofty, cloud-like crusts. It’s ideal for Neapolitan, Roman, focaccia, and any style that benefits from a soft, open crumb and extended fermentation.
Key Specs & Baking Performance
| Feature | Detail |
|---|---|
| Type / Grade | Tipo 0 (softer than many Tipo 1 flours, less refined than Tipo 00 but strong |
| Protein | ~ 12.5 % — enough gluten strength without becoming overly heavy |
| Strength (W-Value) | W ≈ 260-280 — supports high hydration doughs and long bulk fermentation (18-24 hours or more) |
| Elasticity / P/L | Balanced around P/L ≈ 0.50-0.60 — gives extensibility and resilience in the dough |
What It Does Best
-
Creates airy, tall crusts (especially the "cornicione" — the puffy edge) with large bubbles and soft texture.
-
Works wonderfully in doughs with high hydration (i.e. more water relative to flour) due to its strength and elasticity.
-
Holds up well during cold fermenting / long resting times: develops flavor over time without losing structure.
-
Good for multiple styles: Neapolitan pizza, Roman pizza, focaccia, and other artisan breads.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Caputo Nuvola Tipo 0 is a premium flour from Mulino Caputo in Naples, made for doughs that are higher in hydration and aim for lofty, cloud-like crusts. It’s ideal for Neapolitan, Roman, focaccia, and any style that benefits from a soft, open crumb and extended fermentation.
Key Specs & Baking Performance
| Feature | Detail |
|---|---|
| Type / Grade | Tipo 0 (softer than many Tipo 1 flours, less refined than Tipo 00 but strong |
| Protein | ~ 12.5 % — enough gluten strength without becoming overly heavy |
| Strength (W-Value) | W ≈ 260-280 — supports high hydration doughs and long bulk fermentation (18-24 hours or more) |
| Elasticity / P/L | Balanced around P/L ≈ 0.50-0.60 — gives extensibility and resilience in the dough |
What It Does Best
-
Creates airy, tall crusts (especially the "cornicione" — the puffy edge) with large bubbles and soft texture.
-
Works wonderfully in doughs with high hydration (i.e. more water relative to flour) due to its strength and elasticity.
-
Holds up well during cold fermenting / long resting times: develops flavor over time without losing structure.
-
Good for multiple styles: Neapolitan pizza, Roman pizza, focaccia, and other artisan breads.
