Caputo Nuvola Type 0 Flour 25 kg — Mulino Caputo Naples

Caputo Nuvola Type 0 flour is the Type 0 soft-wheat pizza flour produced by Mulino Caputo (Antimo Caputo SRL) in Naples and supplied by LAPA in 25 kg professional bags to Swiss pizzerias and bakeries. It is the contemporary Neapolitan pizza reference — a flour engineered to produce large alveolation, a fragrant crust and a light, well-aerated crumb after long fermentation. Official mill parameters: W 270-290, P/L 0.50-0.60, protein 12.5 % ± 0.5 %, recommended hydration 60-62 %. 12-month shelf life from production, 25 kg kraft-paper bag.

What is Caputo Nuvola flour?

Caputo Nuvola is a soft-wheat flour classified “Type 0” under Italian milling law (DPR 187/2001) — not “00”. It is produced by Mulino Caputo from a blend of carefully selected European soft wheats, slow-milled at low temperature to preserve the natural enzymatic activity of the grain. The single ingredient is type 0 soft-wheat flour: no additives, no enzymes added, no preservatives. The result is a flour with high natural fermentative power, designed for pizza styles that demand large alveoli (the so-called “nuvola” — “cloud” — effect on the rim and the crumb).

Mulino Caputo: a Neapolitan mill since 1924

Antimo Caputo SRL — the legal name of the company everyone knows as “Mulino Caputo” — was founded in 1924 by Carmine Caputo. The current production plant is in Corso San Giovanni a Teduccio 55, on the eastern outskirts of Naples. In 2024 the mill celebrated its first century, run by the third generation of the Caputo family: Carmine, Antimo, Eugenio and Mauro. Caputo is an official supplier recognised by the AVPN, the Associazione Verace Pizza Napoletana, the international guarantor of authentic Neapolitan pizza. The flour is used by some of the most awarded pizzaioli worldwide and is the reference choice for the AVPN-listed pizzerias.

Technical parameters and how to read them

• W = 270-290 measures the strength of the dough on the Chopin alveograph: medium-high, suitable for long fermentation but still flexible enough for direct-method doughs from 18-24 hours.
• P/L = 0.50-0.60 is the ratio between tenacity (P) and extensibility (L): a P/L below 1 means an extensible, pizza-friendly dough that opens by hand without snapping back.
• Protein 12.5 % is the average protein content, which translates into the gluten network responsible for structure and oven-spring.
• Hydration 60-62 % is the recommended water/flour ratio for contemporary Neapolitan pizza. Experienced pizzaioli can go up to 70-75 % for pizza in pala and focaccia.
• Fermentation up to 72 h = typical mixed cycle of 48 h in the fridge (4 °C) followed by 18-24 h at ambient temperature (~22 °C) to let the dough mature aromatically.

Recommended uses in the professional kitchen

• Contemporary Neapolitan pizza: direct dough, hydration 60-62 %, 24-48 h cold fermentation. Bake at 430-480 °C in a wood-fired or electric Neapolitan oven for 60-90 seconds.
• Pizza in pala / Roman pizza al taglio: hydration 70-75 %, 48-72 h cold fermentation. Bake at 280-300 °C for 5-7 minutes.
• High-hydration focaccia (Genoese or Apulian style): hydration up to 80 %, fold-and-rest method, 24-48 h cold fermentation, bake at 230-250 °C.
• Country bread with long cold fermentation: blend up to 20 % with stronger flour if a higher rise is needed; cold-proof 18-24 h.
• Pre-ferments: excellent for biga and poolish, releases an intense aromatic complexity.

How Nuvola differs from Nuvola Super

Both belong to the same Caputo line dedicated to large-alveolation pizza, but the parameters differ. Nuvola classic (this product) has W 270-290 and 12.5 % protein, designed for fermentations up to 72 hours and hydration around 60-65 %. Nuvola Super has higher protein (~13.5 %) and a higher W, designed for very long fermentations (72-96 h) and hydration above 75 %. Use Nuvola for the everyday menu and Nuvola Super for tasting menus, contests and very long-fermented doughs.

Supply, storage and LAPA delivery

LAPA stocks Caputo Nuvola in 25 kg bags in the dry warehouse in Embrach (ZH) and delivers across Switzerland within 24-48 hours. LAPA is not a direct supplier of the mill: the flour is sourced through certified Italian distributors. Each pallet carries the production batch and best-before date; the typical batch format is NNN/YY (e.g. 160/25 = batch 160 of 2025). Once opened, transfer the flour into a sealed food-grade container in a cool dry place (max 20 °C, relative humidity below 65 %), away from strong odours; the bag is rated 12 months from production.

Who is this product for

Neapolitan pizzerias (contemporary and traditional schools), pizza-al-taglio shops, bakeries with focaccia, restaurants with a pizza menu, professional baking schools and serious home pizzaioli sourcing 25 kg bags. For pizzerias that prefer a higher-protein flour for very long fermentations, see the alternative product page for Caputo Nuvola Super. For traditional Neapolitan STG pizza with shorter fermentations, see Caputo Pizzeria (the blue bag) in the catalogue.