Caputo Pizzeria vs Nuvola: Which Flour is Right for You?
Two of Caputo's most popular professional flours often confuse home bakers. While both are Italian flours designed for pizza, they have distinct characteristics—including different grind types—that make them suited for different styles and skill levels.
At a Glance
| Flour | Type | W Strength | Protein % | Ideal Hydration | Best For |
|---|---|---|---|---|---|
| Caputo Pizzeria | 00 | 260-270 | 12.5 | 58-65% | Classic Neapolitan |
| Caputo Nuvola | 0 | 260-280 | 12.5 | 65-75% | Light, airy crusts |
Caputo Pizzeria: The Workhorse
Pizzeria is the go-to flour for traditional Neapolitan pizza. Its moderate W strength (260-270) makes it forgiving for beginners while still producing excellent results in professional kitchens. Over 80% of pizzerias in Naples use this flour.
Characteristics:
- Type: 00 (finest grind)
- W Strength: 260-270
- Protein: 12.5%
- P/L Ratio: 0.50-0.60
- Ideal Hydration: 58-65%
Best for:
- Classic Neapolitan pizza
- 8-24 hour fermentation
- High-heat wood-fired ovens (800°F+)
- Home bakers getting started with Italian flours
Caputo Nuvola: The Cloud Flour
Nuvola ("cloud" in Italian) is designed for ultra-light, airy crusts with dramatic cornicione. Its Type 0 grind (slightly coarser than 00) helps it handle higher hydration while maintaining structure.
Characteristics:
- Type: 0 (slightly coarser than 00)
- W Strength: 260-280
- Protein: 12.5%
- P/L Ratio: 0.50-0.60
- Ideal Hydration: 65-75%
Best for:
- Light, puffy crusts with open crumb
- High-hydration doughs (65%+)
- Bakers wanting maximum oven spring
- Home ovens where the coarser texture aids browning
Note: For 48-72+ hour fermentation, consider Caputo Nuvola Super (W 320-340, 13.5% protein) which is specifically designed for extended cold ferments and biga/poolish methods.
When to Choose Each
Choose Pizzeria If:
- You're just starting with professional Italian flours
- You bake pizza 1-2 times per week and want consistency
- You prefer a balanced, reliable dough at moderate hydration (58-65%)
- You have a wood-fired oven or high-heat home oven
- Your fermentation time is 8-24 hours
Choose Nuvola If:
- You want the lightest, airiest crust possible
- You're comfortable with high-hydration doughs (65-75%)
- You want better oven spring in a home oven
- You prefer the slightly coarser Type 0 texture
- Your fermentation time is 12-36 hours
Side-by-Side Comparison
| Property | Pizzeria | Nuvola |
|---|---|---|
| Type | 00 (finest) | 0 (slightly coarser) |
| W Strength | 260-270 | 260-280 |
| Ideal Hydration | 58-65% | 65-75% |
| Ideal Ferment Time | 8-24h | 12-36h |
| Difficulty | Beginner | Intermediate |
| Crust Character | Classic, balanced | Light, extra airy |
Try Them Yourself
Ready to experiment? Start with our flour-aware calculator to see how these flours affect your recipe:
Try Pizzeria at 62% hydration
Recipe: neapolitan pizza • Flour: caputo pizzeria • 62% hydration
Try Nuvola at 70% hydration
Recipe: neapolitan pizza • Flour: caputo nuvola • 70% hydration
The Verdict
For most home bakers, Caputo Pizzeria is the better starting point. It's forgiving, consistent, and produces excellent Neapolitan-style pizza without demanding expert dough-handling skills.
Once you're comfortable with higher hydration doughs and longer fermentation schedules, Nuvola will reward you with that cloud-like crumb that defines competition-level Neapolitan pizza.
Both flours are excellent choices - the "right" one depends on your experience level and the style you're aiming for.
