Caputo Nuvola Tipo 0 – Pizza flour for airy, large-pored doughs
Caputo Nuvola Tipo 0 has been developed for doughs with distinct porosity and an airy crust. This flour is particularly suitable for focaccia, pizza in teglia, and modern pizza. Caputo uses selected natural raw materials for this, with no additives or preservatives.
Technical characteristics
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Flour type: Tipo 0
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Protein: 12.5%
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W value: 270–290
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P/L: 0.50–0.60
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Content: 1 kg
Discover all varieties in our Caputo collection. For classic Pizza Napoletana, Caputo Pizzeria Tipo 00 is a good alternative.
Frequently asked questions about Caputo Nuvola
What is Caputo Nuvola suitable for?
Nuvola is particularly suitable for focaccia, pizza in teglia, and modern pizza with an airy, large-pored crust.
Is Nuvola a Tipo 0 flour?
Yes. Caputo Nuvola is classified as a Type 0 flour.
What is the difference between Nuvola and Pizzeria?
Nuvola is designed for particularly airy and large-pored doughs. Pizzeria is specifically conceived for classic Pizza Napoletana.
Is Nuvola suitable for long fermentation?
Yes. Caputo explicitly lists longer resting and fermentation times as a suitable application for Nuvola.
