Italiamo (Lidl) Nuvola
StrongGermany
Lidl's own type 0 pizza flour, sold under the Italiamo label during Italian promotion weeks in Germany and Poland. It is named after the cloud-like cornicione it aims for, and milled in Germany by Frießinger Mühle rather than in Italy. Bakers reading the pack report 13% protein, higher than Caputo Nuvola, but Lidl does not publish a W value, so its real fermentation tolerance is unconfirmed. Community bakes at 65% hydration over 24 to 48 hours cold look convincing. Treat it as a strong contemporary pizza flour with unproven staying power, and read your dough rather than trusting the clock.
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Lidl's own type 0 pizza flour, sold under the Italiamo label during Italian promotion weeks in Germany and Poland. It is named after the cloud-like cornicione it aims for, and milled in Germany by Frießinger Mühle rather than in Italy. Bakers reading the pack report 13% protein, higher than Caputo Nuvola, but Lidl does not publish a W value, so its real fermentation tolerance is unconfirmed. Community bakes at 65% hydration over 24 to 48 hours cold look convincing. Treat it as a strong contemporary pizza flour with unproven staying power, and read your dough rather than trusting the clock.
pizza, lidl, italiamo, private-label, type-0, seasonal, contemporary-pizza
Bakes with this flour
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Nuvola vs Doppio Zero
Nuvola | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | — |