Napolitana Dough & Biga (Nuvola Flour) (450c + Oven)

Caputo Nuvola (Italian for "cloud") is a Type "0" soft wheat flour specifically engineered for contemporary Canotto (dinghy) style pizza. While traditional Neapolitan flours are milled to create a balanced, flat crust, Nuvola is explicitly designed for grandi alveolature—to generate massive, airy honeycomb structures in the cornicione.

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