Italiamo (Lidl)Nuvola
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.
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Italiamo (Lidl) Nuvola is a type 0 flour, 13% protein, and a recommended hydration range of 62–68%. 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