Caputo Flour Nuvola Type 0 2.2lb

Arrives by Tue, Feb 6 Buy Caputo Flour Nuvola Type 0 2.2lb at

Caputo Nuvola Is a Tipo 0 flour,specifically designed for high hydration pizza dough's to create a light, airy, and puffy pizza crust. With its strength of W270-280, Caputo Nuvola can hold up a long leaving time, making it ideal long fermentation Neopolitan-style pizza.
Caputo is considered one of the top producers of pizza flour. It's as a family business, that started in Naples 1924. And has supplied the local pizzerias of Naples with high-quality flour for generations. Caputo is also recognized by AVPN (The True Neapolitan Pizza Association), and considered one fo their approved suppliers.

Type 1 flour from Caputo is a traditional soft wheat flour preparation that is sifted less than the Type 0 and Type 00 preparations, so as to retain

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Professional pizza flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924 High quality, Made in Naples Italy: our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and high quality-protein resulting in a consistent long-rise dough.

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Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.

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