Soft Wheat Flour Type 0 Nuvola Super 25 kg — Caputo

Caputo Nuvola Super at a glance

Caputo Nuvola Super is a type 0 soft wheat flour in a 25 kg sack, formulated for light, airy, high-hydration pizza. It supports long leavening and high water absorption, giving a tall, alveolate, crisp-yet-soft crust, the signature of contemporary and canotto-style Neapolitan pizza. With about 12.5% protein and a strong, elastic gluten, it is a professional pizzeria flour milled by Mulino Caputo in Naples.

Mulino Caputo, the mill of Naples since 1924

Mulino Caputo has milled flour in Naples since 1924 and is a reference brand for Neapolitan pizzaioli worldwide. The mill selects and blends wheats and grinds slowly to protect the starch and proteins, producing flours with consistent strength and a clean taste. Nuvola Super belongs to its specialty pizza range, designed for high hydration and long fermentation.

What is Nuvola Super for?

Nuvola Super is built for a light, cloud-like crumb (nuvola means cloud): it absorbs a lot of water and tolerates long, cold fermentation, so the dough develops big, irregular alveoli and a crust that is crisp outside and airy inside. It is the go-to flour for the puffy-rim canotto pizza and contemporary Neapolitan styles, and also performs in focaccia and leavened breads.

How to use it

Use for high-hydration doughs (typically 70 to 85% water) with long, cold fermentation of 24 to 72 hours at 4 °C. Its strong gluten holds the structure through long proofs and bakes well in both wood-fired and electric ovens at high temperature. Adjust hydration and leavening time to your oven and workflow; it rewards experienced pizza teams.

Specifications and storage

Type 0 soft wheat flour, about 12.5% protein, in a 25 kg sack. Contains gluten. Store in a cool, dry place away from light and humidity, off the floor and away from strong odours. Use clean, dry scoops to avoid contamination, and rotate stock by best-before date.

Who it is for and LAPA delivery

Caputo Nuvola Super is made for pizzerias and bakeries that want a professional high-hydration pizza flour with consistent results. LAPA delivers it across Switzerland six days a week with no minimum order; in Zurich, Basel and Bern orders placed by 05:00 arrive the same day, with partner carriers such as Swiss Post and Galliker serving areas outside the LAPA fleet routes, such as Geneva and Lugano, within 1–3 working days.