What W strength is Mulino Caputo Nuvola?

Mulino Caputo Nuvola has a W strength of 280, classified as strong. This makes it suitable for long cold fermentation (24-72 hours).

What hydration is recommended for Mulino Caputo Nuvola?

The recommended hydration range for Mulino Caputo Nuvola is 60–70%. Higher hydration doughs produce a lighter, more open crumb but require more handling skill.

How long should Mulino Caputo Nuvola ferment?

Mulino Caputo Nuvola has a recommended fermentation window of 4.1–13 hours (room temperature) at 22°C. Stay within this range to avoid over-fermentation, which can cause the dough to lose structure.

What is the protein content of Mulino Caputo Nuvola?

Mulino Caputo Nuvola contains 12.5% protein. This moderate protein level provides good gluten development for most pizza and bread recipes.

Type 0StrongItaly

Nuvola

Name: Nuvola
Brand: Mulino Caputo
Rating: 4.1 (12 reviews)

Mulino Caputo

Type 0 flour specifically engineered for high-hydration, cloud-like pizza (nuvola means 'cloud' in Italian). Creates light, airy crusts with dramatic honeycomb structure. Popular for contemporary Neapolitan and Roman-style pizzas. Note: can feel stickier than expected at standard hydration - it wants more water.

W Strength

280W

Strong

P/L Ratio

0.55

Protein

12.5%

Hydration

60-70%

Optimal hydration

Optimal hydration: 60% – 70%

45%55%65%75%85%95%

60%Min

70%Max

Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.

Optimal fermentation: 4-13 hoursat 22°C

Official

4h12h24h36h48h60h72h

4hMin

13hMax

Official Caputo FAQ: direct doughs up to 18-24h leavening at ~22°C.

Community Ratings

Handling

3.8

Oven Spring

4.8

Taste

4.4

4.3

Best results at 65% hydration

Based on 12 community bakes

Comments

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the_pizza_guyJan 20, 2026

friends now call me the pizza guy. every bbq every party every birthday... "yo can you bring the pizza?" not complaining tbh this flour makes me look way better than i actually am

J.Nov 8, 2025

nice flour. browns fast tho

DanielOct 30, 2025

DONT go above 67% with regular Nuvola. I see recipes online saying 70-72% and thats Nuvola Super (W320+), not the regular one (W280). Made this mistake 3 times before someone on pizzamaking.com pointed it out. Regular Nuvola at 70% is a sticky unworkable mess

sourdough_mikeOct 15, 2025

biga 48h with nuvola is the cheat code nobody talks about. 67% total hydration, cold biga at 18C for 2 days then final mix. the flavor complexity is insane compared to direct method... like a completley different flour

NapoliOvenAug 12, 2025

canotto game 🔥

Best For

Pizza Napoletana

Hydration65.0%

Ball count

Ball weight29 cm

Ingredients

0/4

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Technical Specifications

Absorption	60%
Ash Content	0.65%

Mulino Caputo Nuvola is a type 0 flour, W280 strength, 12.5% protein, a P/L ratio of 0.55, a recommended hydration range of 60–70%, and 60% absorption. Type 0 flour specifically engineered for high-hydration, cloud-like pizza (nuvola means 'cloud' in Italian). Creates light, airy crusts with dramatic honeycomb structure. Popular for contemporary Neapolitan and Roman-style pizzas. Note: can feel stickier than expected at standard hydration - it wants more water. It ferments best over 4.1–13 hours at room temp (22°C). Official Caputo FAQ: direct doughs up to 18-24h leavening at ~22°C.

pizza, high-hydration, contemporary, roman-style, type-0, airy, neapolitan