Caputo Nuvola is a Type 0 for big, open crumb: 12.5% protein, W 270–290, made from natural raw materials for focaccia, pan pizza and contemporary pizza.
Nuvola, Italian for cloud, came out of Mulino Caputo's own research and development. It is a Type 0 soft wheat flour made from a careful selection of 100% natural raw materials without additives or preservatives, which Caputo says gives the dough volume and softness thanks to the high fermentation capacity naturally present in the grains. The mill lists it at 12.5% protein, W 270–290 and P/L 0.50–0.60, with a 12-month shelf life. Caputo calls it a transversal flour, perfect for focaccia, pan pizza and contemporary pizza, aimed at fragrant, honeycombed cornicione with large alveoli. For a Neapolitan-style dough, Caputo's guidance is a rest of about 72 hours: 48 hours in the fridge, then a further day at room temperature of about 22°C. In general, high-hydration contemporary doughs built on a flour like this give a puffier, airier rim than a classic 00. Store sacks dry and away from heat.
