The AVPN states that a true Neopolitan pizza should be made with either Tipo 00 flour or Tipo 0 flour. Does that make it less ideal for pizza? Caputo Flour Recipes, Nuvola super. Tried this recipe?Mention @orlandofoods or tag #orlandofoods! After baking a bunch of pizzas, I was surprised by the result. Let ferment at room temperature for 20-24 hours. As you can see from the image below, the Nuvola dough did rise more, than the Pizzeria dough. Like most Caputo pizza flours, Caputo Nuvola has an elasticity fo P/L 0,50 / 0,60. Vera Napoletana Pizza Dough Authentic Recipe. This increased flexibility will create larger pockets inside the dough, that will be inflated by CO2 from the fermentation process. If I have to choose one, I think I prefer Nuvola. They made elastic and extensible doughs, that was great to work with and easy to stretch out. W 260-280 great for a 24-36 hour leave. Cover the balls of dough and let rest 60 minutes then shape. I mixed until I felt the dough was smooth and passed the window pane test. It can’t go wrong with any Caputo flour. Slice Pizza – Rome edition. 06/15/2019 06/16/2019. Once all of the ingredients are in the mixing bowl, mix on low until the ingredients are incorporated and all of the flour comes off the sides of the bowl. They both rose nicely, and buffed up and made a nice crust on the pizza. This made an airier, and softer crust with larger air bubbles. What does Caputo Nuvola bring to the table? And the same happened here, the Nuvola dough balls risen more than the Pizzeria dough balls. There wasn’t much of a difference, but the crust turned out slightly better every time in my home oven. With its strength of W270-280, Caputo Nuvola can hold up a long leaving time, making it ideal long fermentation Neopolitan-style pizza. Your email address will not be published. To shape your pizza take a ball of dough and press into a disc shape. So it's much lower in protein than KASL or All Trumps which are rated at 14.2% - it's just a tad stronger than KABF which is 12.7%. Caputo Nuvola Is a Tipo 0 flour, specifically designed for high hydration pizza dough’s to create a light, airy, and puffy pizza crust. The crust also had larger air bubbles and felt overalls lighter and softer. When people refer to pizza flour, they’re usually talking about Tipo 00 flour. It is however pretty hard to get your hands a bag of Caputo Nuvola Super unless you buy in bulk. But I wasn’t sure Nuvola would make better crust than Pizzeria, which has been my favorite for a long time. Caputo Nuvola is an alternative to the more popular Caputo Pizzeria (blue) and Caputo Chef’s flour (red), that’s advertised to make a lighter and airier crust. It’s also the pizza flour that gives the nicest crusts, soft and airy, in my home oven. The next step was to make a few Margherita pizzas (like I always do when I’m testing pizza!) 1 For the poolish preferment; – Put the water in a bowl and whisk in the yeast. Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 flour • 325 gr water (65% hydration) • 10 gr salt • 3 gr … The reason is that the higher water content will soften the gluten network in the dough, and make it more flexible. With a little more gluten and protein in it than the Blue Caputo Pizza flour, it provides a little more elasticity to the dough and is ideal for slow rises. I also used the broiler to increase the temperature, and get a result closer to a wood-fired oven. Home Caputo Flour Recipes Nuvola super. The reason is why it gets a better crust than most other flours, is that it’s designed for higher hydration dough. The even higher strength makes it more suitable for longer leave. Caputo is considered one of the top producers of pizza flour. I then hand mixed the dough along with Caputo active dry yeast and then, after a few minutes, incorporated the salt. I therefore strongly recommend Caputo Nuvola to anyone who’s serious about making Neapolitan-style pizza at home. Both pizzas turned out really good, but the pizza made with Caputo Nuvola had a little more puffy crust than the one made with Caputo Pizzeria. And perhaps that’s true for wood-fired pizza. Basic Vera Pizza Napoletana Dough Recipe. Most of the time, they’re sold in 55 Lb (25kg) bags, which is a little much for me. It’s also a fairly strong flour, with good gluten development, which makes it easy to stretch without ripping it. Caputo Nuvola Super is a good choice for biga,  which is an Italian pre-fermentation technique, to enhance flavor. Tagged. Roll each ball in bread flour and place each ball into a gallon-size plastic bag. That’s an important thing to me, personally, because I love long fermentations, that adds complex flavor to the crust. You might have noticed that the name Caputo Nuvola Super shows up some times, and be confused about whether this is the same product or not. I, therefore, think Caputo Nuvola is the best choice for baking Neapolitan-style pizza at home. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. Caputo is also recognized by AVPN (The True Neapolitan Pizza Association), and considered one fo their “approved suppliers”. The first thing I noticed with Caputo Nuvola was that it had a coarser grind than Caputo Pizzeria since it is a Tipo 0 flour. They only had one 1kg (2.2lbs) bag left, so I quickly grabbed it before anyone alse got the chance. After a 24 hour rise, I baked the pizzas on my pizza steel using the broiler in my home oven at 500°F (260°C). Turn up the speed to knead the dough for 5 minutes. 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