Pizza with Caputo Nuvola Flour

Name: Pizza with Caputo Nuvola Flour
Total time: 87300 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs Caputo Nuvola flour (1 kg); 1 2/3 cups Type 1 flour (about 200 grams); 3 1/4 cups water (about 750 grams); 1 1/4 teaspoons active dry yeast (about 4 grams); 1 tablespoon extra virgin olive oil (about 12 grams); 1 1/2 tablespoons salt (about 25 grams); 1 2/3 cups finely crushed tomatoes (about 400 grams); Oregano, to taste; 1 1/2 lbs fresh mozzarella (about 700 grams); Black olives, to taste; 1 oz speck (about 30 grams); 7 oz spicy Calabrian salami (about 200 grams); Extra virgin olive oil, to taste; Salt, to taste

CasaaSud @casaasud_1821

Alto Salento

I've been experimenting for years, starting with store-bought flours and eventually moving on to professional-grade flours. I've used different types of yeast: fresh, dry, sourdough starter, old dough, and fermented water. I've made both direct and indirect doughs, with and without folds, with different hydration levels, using water, extracts, purees, spices, and more. I don't think I'll ever stop experimenting and learning!

Now it's time to try this new flour from the Caputo family.

CasaaSud @casaasud_1821

Alto Salento

Now it's time to try this new flour from the Caputo family.

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Ingredients

15 min + 24 hours rising time

Serves 4 servings

2.2 lbsCaputo Nuvola flour (1 kg)
1 2/3 cupsType 1 flour (about 200 grams)
3 1/4 cupswater (about 750 grams)
1 1/4 teaspoonsactive dry yeast (about 4 grams)
1 tablespoonextra virgin olive oil (about 12 grams)
1 1/2 tablespoonssalt (about 25 grams)
1 2/3 cupsfinely crushed tomatoes (about 400 grams)
Oregano, to taste
1 1/2 lbsfresh mozzarella (about 700 grams)
Black olives, to taste
1 ozspeck (about 30 grams)
7 ozspicy Calabrian salami (about 200 grams)
Extra virgin olive oil, to taste
Salt, to taste

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Steps

15 min + 24 hours rising time

1

Weigh all the ingredients. Start mixing by adding the yeast and about 1 1/4 cups water (300 grams) right away, then gradually add the rest of the water in a slow stream to improve and increase hydration.
2

After 4-5 minutes, when the dough comes together and is smooth, add the salt. Always hold back a little water and add the last drops slowly. Continue kneading for a few more minutes. Finally, add the olive oil.
3

After about 10-12 minutes, the dough will be ready. The final dough temperature should not exceed 77°F (25°C). The dough will be very relaxed, so let it rest (this is called 'bench rest') for about 20 minutes without touching it.
Next, place the dough on your work surface and do the first set of letter folds.
Stretch the dough into a rectangle and fold one half over the other.
4

Then fold the remaining part over.
After 40 minutes, do a second set of folds, again stretching the dough into a rectangle.
5

After another 40 minutes, do a second set of folds, again stretching the dough into a rectangle.
6

Shape the dough into a smooth ball by rotating it on the work surface (this is called 'rounding'). Drizzle a little olive oil in a large bowl and place the dough inside. Cover well and refrigerate for 24 hours.
7

Divide the dough into portions; I made 9 oz (260 gram) dough balls. Round each dough ball by rotating it on the work surface to make it perfectly round.
Now start shaping the pizza by pressing the dough outward with your thumbs to form the crust, being careful not to flatten the edge.
8

Add your toppings. Bake at 465°F (240°C) for 9 minutes.