https://thepizzaheaven.com/caputo-nuvola/
A tipo 0 flour, I did not know that. (Not a tipo 00) Not to sa ythat is bad, it isn't, both tipo 00 and 0 work great for pizza. But this new flour is apparently for longer dough working times.
Quote:
The main benefit of Caputo Nuvola is that it makes an airy, puffy pizza crust. The reason is why it gets a better crust than most other flours, is that it’s designed for higher hydration dough.
Pizza dough hydration is simply the amount of water in comparison to flour. And higher hydration gives the dough a lighter, crust with larger air bubbles. The reason is that the higher water content will soften the gluten network in the dough, and make it more flexible. This increased flexibility will create larger pockets inside the dough, that will be inflated by CO2 from the fermentation process.
To be able to make a hydration dough the flour needs to be stronger because the softening of the gluten network will also weaken it. If the flour isn’t strong enough, the air-bubbles will puncture, and the dough will deflate.
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Its a science, I tell you!
Quote:
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It can’t go wrong with any Caputo flour. They are all really high quality and always make delicious pizza, but I think Caputo Nuvola is my new favorite flour for baking pizza in my home oven. I therefore strongly recommend Caputo Nuvola to anyone who’s serious about making Neapolitan-style pizza at home.
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Okay, I heard the man. I am already waiting for my delivery.