A pizza with Caputo Nuvola Super and A Roccbox oven!

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Water (68%), salt and a little bit of fresh yeast. Absolutely in love with this flour. The ease of use and how it feels is amazing. I did a RT ferment overnight for 9 hours, than balled and straight in the fridge, bottom rack for the remaining 8 hours. 1 hour before baking took it out the fridge and made pizza.
I also found and tried semolina flour (not from corn!) to dust the doughballs and working space. It makes such a nice crunch in the crust!!!

Опубликовано:

12 сен 2024

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Комментарии : 6

@christianluder2293 8 месяцев назад

What was your water temp?

@janhuizer5382 4 года назад

Is this the best flour you’ve used so far? Do you buy it in a 25 kg bag?

@BobGeffen 4 года назад

It's a really nice flour. Next time I want to try the normal version, not the super. And after that I want to buy the caputo red to compare. I like the nuvola much more than the normal caputo pizzaria flour in blue bag. I don't think that one is such a special flour.

@janhuizer5382 4 года назад

Bob van G did you buy it in a 25 kg bag? At Italieplein it’s only available in bulk....

@marcolowe6357 5 лет назад

Can you give a little more detail on the dough recipe? Have some of this flour, but am at a loss how to maximize it.

@BobGeffen 4 года назад

Yes I can. Bit late but did not see your question. I do 62% - 68% water, 2,5% salt. Yeast by temperature and time but as a rule of thumb 1gr fresh for 1kg for 24 hr roomtemp ferment. First mix flour and water, 20 Minute autolyse, mix in salt and set aside in roomtemp. For 24hrs.after 16 to 20 hours make balls and let them ferment till baking time.