Nuvola
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.
Optimal hydration: 65% – 75%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 18-24 hoursat 22°C
OfficialOfficial Caputo FAQ: direct doughs up to 18-24h leavening at ~22°C.
Community Ratings
10Best results at 65% hydration
Based on 10 community bakes
Comments
5friends 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
nice flour. browns fast tho
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
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
canotto game 🔥
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Best For
Pizza Napoletana
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 65–75%, 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 18–24 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