Antimo Caputo Nuvola
Antimo Caputo
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A Tipo 0 flour built for refrigerated long rests that puff into the airy, honeycombed crumb typical of contemporary Neapolitan crusts.
About the Antimo Caputo Nuvola
Caputo Nuvola, meaning cloud, is a Tipo 0 flour at about 12.5% protein and W270, built specifically for the airy, honeycombed crumb of contemporary Neapolitan pizza. The slightly coarser Tipo 0 milling and its formulation encourage big, open bubbles in the cornicione.
It shines in refrigerated long rests of 24 to 72 hours at 65 to 75% hydration, higher water than a classic Neapolitan dough. It also works for pan pizza and focaccia. If you want that puffy, cloud-like modern Neapolitan rim rather than a thin classic one, this is the flour aimed at it.
Specifications
Strengths
- Built for the airy, open crumb of modern Neapolitan
- Handles high 65 to 75% hydration and long cold rests
- Also suits pan pizza and focaccia
Watch for
- High-hydration doughs are stickier to handle
- Less suited to a thin classic Neapolitan
- Availability can be patchy
Common questions
What is Caputo Nuvola used for?
Contemporary Neapolitan pizza with a tall, airy, honeycombed rim, plus pan pizza and focaccia. It is a Tipo 0 flour tuned to trap big bubbles at high hydration, 65 to 75%, over long cold rests of one to three days. For a thin classic Neapolitan, the blue Pizzeria bag suits better.
What is the difference between Tipo 0 and Tipo 00 flour?
The number refers to milling fineness: 00 is the finest, 0 is slightly coarser and keeps marginally more of the wheat. Nuvola is a Tipo 0 chosen for the crumb it produces, not because 0 is stronger. Milling grade and strength are separate things.
