The reason is that when you make biga, you leave it to ferment before mixing it with the rest of the ingredients to form the dough. Basic Vera Pizza Napoletana Dough Recipe. Place the dough in a lightly oiled bowl, cover, and allow to rise for 1 1/2 to 2 hours or until the dough doubles in size. Extra strength is therefore a benefit. It is however pretty hard to get your hands a bag of Caputo Nuvola Super unless you buy in bulk. Leave to ferment at room temperature for 16 hours. Once all of the ingredients are in the mixing bowl, mix on low until the ingredients are incorporated and all of the flour comes off the sides of the bowl. Cover the balls of dough and let rest 60 minutes then shape. Both Tipo 0 and Tipo 00 can be used for pizza baking because they are in the same gluten and strength content range. Caputo Red flour is ideal for those looking to cook a thinner crust pizza. You might have noticed that the name Caputo Nuvola Super shows up some times, and be confused about whether this is the same product or not. Let ferment at room temperature for 20-24 hours. That’s an important thing to me, personally, because I love long fermentations, that adds complex flavor to the crust. Your email address will not be published. The crust on the Caputo Pizzeria pizza, on the other hand, was a little bit denser and not as soft and light as the Nuvola crust. Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas. Vera Napoletana Pizza Dough Authentic Recipe. At more than W 300, it can easily hold up for 48 hours or more. So it's much lower in protein than KASL or All Trumps which are rated at 14.2% - it's just a tad stronger than KABF which is 12.7%. With a little more gluten and protein in it than the Blue Caputo Pizza flour, it provides a little more elasticity to the dough and is ideal for slow rises. And the same happened here, the Nuvola dough balls risen more than the Pizzeria dough balls. While kneading, I couldn’t really feel any difference to speak off; both doughs were soft and elastic. The recipe I used for this review is my Authentic Neopolitan pizza dough recipe, with slightly higher hydration of 65%. What does Caputo Nuvola bring to the table? Ingredients: 1 liter (33.8 oz) of water; 1.7 kg (3.5 lbs) of type 00 flour; 50g of salt ; 3 g of fresh yeast or 1g of dry active yeast; Making Authentic Neapolitan Pizza Dough. Tagged. The next step was to make a few Margherita pizzas (like I always do when I’m testing pizza!) I then hand mixed the dough along with Caputo active dry yeast and then, after a few minutes, incorporated the salt. When it comes to price, they both cost pretty much the same, with Caputo Nuvola perhaps a tad pricier. Honestly, I just assumed that Pizzeria was the best pizza flour out there. I guess there must be other pizza enthusiasts around here, that were excited about Caputo Nuvola as well, since they only had one left. And has supplied the local pizzerias of Naples with high-quality flour for generations. Caputo Nuvola is however a Tipo 0 flour. The strength of Caputo Nuvola allows it to be able to rise for a longer period of time. Cut dough in 2 equal parts and shape each into a ball. Ingredients. The main benefit of Caputo Nuvola is that it makes an airy, puffy pizza crust. When people refer to pizza flour, they’re usually talking about Tipo 00 flour. Dissolve the yeast in warm water with the sugar. By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry … – Cover with cling film and pierce a couple of times with a cocktail stick. Both flours made delicious pizza, and to be honest, there wasn’t a huge difference between the two. How Do You Authentic Neapolitan Pizza Dough From Scratch? Caputo Nuvola Is a Tipo 0 flour, specifically designed for high hydration pizza dough’s to create a light, airy, and puffy pizza crust. – Add the flour and work to form a loose dough that’ll be almost batter like in consistency. Caputo Red flour is ideal for those looking to cook a thinner crust pizza. Best for: thin crust pizzas/general baking. It’s also a fairly strong flour, with good gluten development, which makes it easy to stretch without ripping it. The strength of flour also makes it hold up well for longer fermentation, which is ideal for Neapolitan-style pizza. Category: Nuvola super. Best for: thin crust pizzas/general baking. With its strength of W270-280, Caputo Nuvola can hold up a long leaving time, making it ideal long fermentation Neopolitan-style pizza. Required fields are marked *. With a little more gluten and protein in it than the Blue Caputo Pizza flour, it provides a little more elasticity to the dough and is ideal for slow rises. Cover the balls of dough and let rest 60 minutes then shape. Caputo Pizzeria has a very fine grind and therefor feels softer. Tipo 0 is less refined and is made from around 70% of the grain. With its strength of W270-280, Caputo Nuvola can hold up a long leaving time, making it ideal long fermentation Neopolitan-style pizza. This made an airier, and softer crust with larger air bubbles. For a long time, my go-to pizza flour was Caputo Pizzeria, which I’ve made a lot of amazing pizza with. If I have to choose one, I think I prefer Nuvola. Since I’ve been using Caputo Pizzeria for a really long time for almost all my pizza baking, I already knew Caputo is making great pizza flour. The same goes for Pizzeria. and bake them on the highest setting in my oven on a pre-heated pizza steel (500°F/260°C). After baking a bunch of pizzas, I was surprised by the result. 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. Caputo Nuvola is an alternative to the more popular Caputo Pizzeria (blue) and Caputo Chef’s flour (red), that’s advertised to make a lighter and airier crust. Ingredients 500 g Molino Caputo Tipo 00 flour 280 g water (cool not cold) 2 tsp salt 3/4 tsp instant yeast (aka Bread machine yeast) The AVPN states that a true Neopolitan pizza should be made with either Tipo 00 flour or Tipo 0 flour. While the Caputo Nuvola has a strength of W260-280, Caputo Nuvola Super has a strength of W 320-340. It’s as a family business, that started in Naples 1924. Why do you need yet another pizza flour? Roman pizza, Slice Pizza. The first thing I noticed with Caputo Nuvola was that it had a coarser grind than Caputo Pizzeria since it is a Tipo 0 flour. Posted by: OFS staff. The crust also had larger air bubbles and felt overalls lighter and softer. Vera Napoletana Pizza Dough Authentic Recipe. The reason is that the higher water content will soften the gluten network in the dough, and make it more flexible. Caputo Nuvola makes a nice elastic dough that is really nice to work with. This increased flexibility will create larger pockets inside the dough, that will be inflated by CO2 from the fermentation process. Ingredients. There are actually two versions, the regular Caputo Nuvola, and Caputo Nuvola Super. It’s also the pizza flour that gives the nicest crusts, soft and airy, in my home oven. Another thing I notice is that the Nuvola crust seemed to brown a little faster than the Pizzeria crust. One day, not that long ago, I was checking the baking aisle at a local specialty market, and discovered that they were now selling Caputo Nuvola! Caputo is considered one of the top producers of pizza flour. Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 flour • 325 gr water (65% hydration) • 10 gr salt • 3 gr … Punch the dough to de-gass it and divide it into 4 equal sized balls. Captuo. This is also within the recommended strength by the AVPN of W 250-320 for true Neopolitan pizza. If the flour isn’t strong enough, the air-bubbles will puncture, and the dough will deflate. Caputo Nuvola Super is a good choice for biga, which is an Italian pre-fermentation technique, to enhance flavor. To shape your pizza take a ball of dough and press into a disc shape. Caputo Red 00 Flour. By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry … The crust also turns out crisp on the outside, yet soft and light on the inside. After a 24 hour rise, I baked the pizzas on my pizza steel using the broiler in my home oven at 500°F (260°C). This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. It, therefore, contains more bran and wheat middlings, than Tipo 00. The main difference between the two is the strength. I then proceeded to make dough balls, and let the dough rise for an additional 20 hours. They both rose nicely, and buffed up and made a nice crust on the pizza. The even higher strength makes it more suitable for longer leave. The color of pizzeria is also whiter than Nuvola. Does that make it less ideal for pizza? By Volume 4 cups Molino Caputo Tipo 00 flour 1 ½ cups, plus 2 TBL water 2 tsp salt 1/2 tsp dry active yeast. Like most Caputo pizza flours, Caputo Nuvola has an elasticity fo P/L 0,50 / 0,60. There’s no official pizza flour stamp, pizza flour is just a collection of different wheat flours that has the right properties for baking pizza. Place the dough in a lightly oiled bowl, cover, and allow to rise for 1 1/2 to 2 hours or until the dough doubles in size.