Have customers lining up out the door to try a taste of your artisanal Roman-style pizza with this Caputo 0 Nuvola pizza flour! This flour was developed specifically for use in Roman-style pizzas with crispy "scrocchiarella" crusts, but it is suitable for use in all recipes calling for high protein flour. It's great for use in focaccia and other breads, as well as Italian favorites like calzones and stromboli. This tender wheat flour is milled to exacting 0 standards to produce a fine texture that's ideal for making pizza crust! Caputo uses a traditional slow milling process for optimal water absorption and superior yield. This flour is made from a blend of Italian and European wheat varieties that are hand-selected for their high protein and gluten content to yield an extra-chewy pizza crust with the hearty bite your customers expect from artisanal pizza!
To make an award-winning pizza dough, mix this flour with yeast, water, and salt, and knead by hand or with a mixer on low speed. This flour is designed to perform best in high-hydration dough recipes to produce a photo-worthy, airy crumb structure! It's ideal for long rise cold fermentation techniques to develop complex flavor. Aside from Roman-style pizzas, this flour is also ideal for creating biga, poolish, and sourdough pizza crusts! To keep this flour fresh, it's recommended to store it in a cool, dry, ventilated location with no exposure to direct sunlight between 68 and 76 degrees Fahrenheit.
Keywords
low speed
0 standards
hearty bite
fine texture
other breads
biga, poolish
complex flavor
gluten content
superior yield
direct sunlight
artisanal pizza
Italian favorites
Roman-style pizzas
high protein flour
tender wheat flour
76 degrees Fahrenheit
sourdough pizza crusts
extra-chewy pizza crust
optimal water absorption
European wheat varieties
award-winning pizza dough
artisanal Roman-style pizza
Caputo 0 Nuvola pizza flour
high-hydration dough recipes
crispy "scrocchiarella" crusts
cool, dry, ventilated location
traditional slow milling process
photo-worthy, airy crumb structure
long rise cold fermentation techniques
