The Caputo Nuvola flour 1kg is one of the most sought-after flours for modern pizza making. Designed specifically for high hydration doughs, it produces crusts that are airy, light, and beautifully open in structure. With strength W 260–280 and protein content of 12.5%, it strikes the perfect balance between elasticity and extensibility, making it ideal for Neapolitan-style pizzas and doughs that require long fermentation.
Nuvola belongs to the Tipo 0 category. This means the flour retains slightly more of the grain’s natural elements compared to classic 00 flours. As a result, it gives doughs a richer flavor and a rustic golden color when baked. Its high performance makes it a top choice for pizzaioli who want a dough that not only handles hydration well but also rises impressively in the oven, creating the signature “cornicione” with its airy, puffy texture.
Traditionally available only in 25kg or 5kg bags, Nuvola in 1kg packaging is extremely rare. At Crusters, we are proud to have sourced this format after high demand, giving both professionals and home bakers the chance to work with this premium flour without committing to large sacks.
Suggested Recipe
For authentic Neapolitan-style dough:
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1kg Caputo Nuvola flour
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650–670ml water (65–67% hydration)
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25g salt
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2.5g fresh yeast
Mix until smooth and elastic, then bulk ferment at room temperature for 8 hours or cold ferment in the fridge for 24–48 hours. Shape into 250–280g dough balls and bake at 450°C in a pizza oven. The result is a pizza with a light, airy cornicione and exceptional flavor.
How to Enjoy
Use Nuvola on its own for light, airy pizzas, or combine it with other flours from our pizza flour collection to customize hydration and texture. Finish your pizzas with a drizzle of extra virgin olive oil from our olive oil collection for the perfect Neapolitan experience.
