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My Caputo Nuvola Super Extravangaza : r/Pizza

Caputo Nuvola Is a Tipo 0 flour,specifically designed for high hydration pizza dough's to create a light, airy, and puffy pizza crust. With its strength of W270-280, Caputo Nuvola can hold up a long leaving time, making it ideal long fermentation Neopolitan-style pizza. Caputo is considered one of the top producers of pizza flour. It's as a family business, that started in Naples 1924. And has supplied the local pizzerias of Naples with high-quality flour for generations.

Caputo Nuvola Type 0 Flour - 1kg (2.2lb)

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Caputo Farina Nuvola 1 Kg