Farine Caputo Nuvola Super Tipo 0 (5 kg) pour pizza canotto et style romain - Lapizzashop

Caputo Nuvola Super Tipo 0 Flour 5 kg

Name: Caputo Nuvola Super Tipo 0 Flour 5 kg
Brand: Caputo
SKU: lps-070335-5kg
Price: 34.99 CAD
Availability: InStock

Built for maximum lift. The flour behind the biggest, airiest crusts.

$34.99

Shipping calculated at checkout.

Shipping calculated at checkout, based on weight and postal code. Free with an oven, a dough mixer or pickup in Repentigny. Why?

Ships from Quebec within 1 business day · Max. 20 kg per order

We're local, and we cook with what we sell

Caputo Nuvola Super Tipo 0 Flour 5 kg

$34.99

Description

Nuvola Super earns its name. At 320 to 340 W, it's made for one thing: a crust that rises high, fills with air and eats light.

It carries very high hydration and ferments past 48 hours without slackening. That's what gives you the large, irregular holes you see on contemporary Neapolitan pizza.

It asks something of you in return. Wet dough is handled with damp hands, folded rather than kneaded, and moved gently. The result is worth the practice.

It also performs in biga and poolish, for focaccia and for Roman pan pizza, anywhere a dough needs to carry water for a long time. Comes in a 5 kg bag. Extra dough balls freeze well.

Ready for this one? Check our flour guide first.

Specifications

Flour type: Tipo 0
Format: 5 kg (11 lb)
Protein: 13.5%
Strength (W): 320 to 340
Elasticity (P/L): 0.50 to 0.60
Fermentation: 24 to 72 hours and beyond
Shelf life: 12 months
Enriched flour, compliant with Canadian standards
Uses: very wet dough, biga and poolish, focaccia, Roman pan pizza

The 5 kg bag makes about thirty 12-inch pizzas. The dough freezes well as individual balls.

How to work with it

Where to start

70 to 80% hydration
Ferment 24 to 72 hours, with time in the fridge
Damp hands and bench, not floured ones. The dough sticks less.

For maximum lift

Work in folds rather than long kneading
Don't press the rim. That's where the air is.
Bake very hot, 450 °C or more, so the rim springs up fast

Made for biga, poolish and very wet doughs.

FAQ

What kind of dough is Nuvola Super for?

It's a Tipo 0 at 320 to 340 W, made for biga, poolish and very wet doughs.

Why is my dough so sticky?

That is normal past 75% hydration. Work with damp hands, replace kneading with folds, and let the dough firm up in the fridge before you shape it.

Why only in 5 kg?

Caputo distributes Super in that size only. Dough balls freeze well individually, which is how most people spread one bag across several months.

Another question?

We're here to help! Call us at 1-888-606-7499 or email us at info@thepizzashop.ca

5 stars: 4 (100%)
4 stars: 0 (0%)
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1 star: 0 (0%)

This flour is amazing. Took my pizza to the next level. Used it in an outdoor WFO, 8-900 degrees. Perfect crust, excellent handling, tastes great. Works amazingly for calzoni and panuozzi as well.

Great flour for long fermentation

very high quality absorbs hydration at different leves with ease, very easy to mix, very smooth finish, does well om various lengths of fermentaton up to 48 hrs. bake very responsive in wood fire oven and does alright in electric kitchen oven on steel bake plate. superior flour

Excellent service and amazing quality Caputo Supernova flour. Delivery was very fast and punctual, the packaging was excellent, and everything arrived perfectly. Very satisfied with my experience and I’ll definitely be ordering more products from your shop soon!