Pizza article on NPR

CPARKTX · June 2019

Interesting article: https://www.npr.org/sections/thesalt/2019/06/17/732726329/naples-rolls-out-a-fine-tuned-dough-and-the-new-cloud-pizza-is-born

The Cen-Tex Smoker · June 2019

I’ll have to try some of that flour. Sounds interesting.

mahenryak · June 2019

This looks like it might be the stuff?

https://www.amazon.com/Antimo-Caputo-Nuvolo-Super-Repack/dp/B07SQ3FHM7/ref=sr_1_3?keywords=nuvola+pizza+dough&qid=1560787180&s=gateway&sr=8-3

NDG · June 2019

thanks for sharing - now I gotta try this!!! I ❤️ NPR . . So stupid how some ignore all of NPR just bc they say liberal blah blah blah

JohnInCarolina · June 2019

mahenryak said:

This looks like it might be the stuff?

https://www.amazon.com/Antimo-Caputo-Nuvolo-Super-Repack/dp/B07SQ3FHM7/ref=sr_1_3?keywords=nuvola+pizza+dough&qid=1560787180&s=gateway&sr=8-3

Currently unavailable - that's too bad. I'd love to try this stuff.

NDG · June 2019

JohnInCarolina said:

mahenryak said:

This looks like it might be the stuff?

https://www.amazon.com/Antimo-Caputo-Nuvolo-Super-Repack/dp/B07SQ3FHM7/ref=sr_1_3?keywords=nuvola+pizza+dough&qid=1560787180&s=gateway&sr=8-3

Currently unavailable - that's too bad. I'd love to try this stuff.

yes but I clicked something where amazon alerts me when it is available again . . will it work? I dunno.

johnnygreengo12 · June 2019

What temp are y’all cooking pizzas at?

hoosier_egger · June 2019

JohnInCarolina said:

mahenryak said:

This looks like it might be the stuff?

https://www.amazon.com/Antimo-Caputo-Nuvolo-Super-Repack/dp/B07SQ3FHM7/ref=sr_1_3?keywords=nuvola+pizza+dough&qid=1560787180&s=gateway&sr=8-3

Currently unavailable - that's too bad. I'd love to try this stuff.

This is where I source my flour. I have been happy

https://brickovenbaker.com/products/antimo-caputo-nuvola-super?variant=27972114612247

hoosier_egger · June 2019

johnnygreengo12 said:

What temp are y’all cooking pizzas at?

Floor 800*

mahenryak · June 2019

ColtsFan said:

This is where I source my flour. I have been happy

https://brickovenbaker.com/products/antimo-caputo-nuvola-super?variant=27972114612247

Perfect. Ordered. Thank you @ColtsFan and @CPARKTX .

NDG · June 2019

@ColtsFan thanks for link . . just got 5lbs.

I have been cooking with floor temp just over 700 . . but with combination of 60% bread flour and 40% caputo 00 blue. For first cook I will probably keep all the same but use super nuvola instead of 00. I will know the difference as I have not switched up my process for a year or so. Excited to see, I will post.

ScarletFire · June 2019

$17.95 for 5lbs? That stuff better perform oral for that price.

NDG · June 2019

yea im just too curious - here is pizza making forum post about this new flour

https://www.pizzamaking.com/forum/index.php?topic=58034.msg582236#msg582236

CPARKTX · June 2019

NDG said:

@ColtsFan thanks for link . . just got 5lbs.

I have been cooking with floor temp just over 700 . . but with combination of 60% bread flour and 40% caputo 00 blue. For first cook I will probably keep all the same but use super nuvola instead of 00. I will know the difference as I have not switched up my process for a year or so. Excited to see, I will post.

I'm looking forward to hearing how you like it.

hoosier_egger · June 2019

ScarletFire said:

$17.95 for 5lbs? That stuff better perform oral for that price.

buy 55lbs. A much better deal

billt01 · June 2019

ColtsFan said:

ScarletFire said:

$17.95 for 5lbs? That stuff better perform oral for that price.

buy 55lbs. A much better deal

that's a lot of efinflour

hoosier_egger · June 2019

billt01 said:

ColtsFan said:

ScarletFire said:

$17.95 for 5lbs? That stuff better perform oral for that price.

buy 55lbs. A much better deal

that's a lot of efinflour

I freezes well. If you have the room, of course.

ScarletFire · June 2019

ColtsFan said:

ScarletFire said:

$17.95 for 5lbs? That stuff better perform oral for that price.

buy 55lbs. A much better deal

I buy a 50lb bag of Kyrol High Gluten flour for $18 a bag, pick it up at a local bakery supply, lasts me about 6 months. I went down the Caputo wormhole a couple of years ago. For me, cooking on the egg and in the oven, Caputo was a lot of hype and didn't produce mouthgazm inducing pizza. Cold fermentation, high quality cheese and tomatoes made a bigger difference. I understand that a lot of people here really like it, and that's totally cool, just sharing this pizza nerd's experience.

NDG · June 2019

ScarletFire said:

ColtsFan said:

ScarletFire said:

$17.95 for 5lbs? That stuff better perform oral for that price.

buy 55lbs. A much better deal

I buy a 50lb bag of Kyrol High Gluten flour for $18 a bag, pick it up at a local bakery supply, lasts me about 6 months. I went down the Caputo wormhole a couple of years ago. For me, cooking on the egg and in the oven, Caputo was a lot of hype and didn't produce mouthgazm inducing pizza. Cold fermentation, high quality cheese and tomatoes made a bigger difference. I understand that a lot of people here really like it, and that's totally cool, just sharing this pizza nerd's experience.

flour selection is sure fun to talk about, but wont change much until you have the important stuff dialed in.

In my eyes, the most important thing is to make a dough (hydration level, w/ sugar or skip? w/ oil or skip? etc) that will MATCH your heat (stone surface temp / baking environment for top browning) to get the rise/color you like.

Then you can start playing around with different flours, yeasts & SD cultures, slow rise, malts, etc to fine tune.

its fun, but switching flours is not a shortcut.

ScarletFire · June 2019

I can see the journey is as enjoyable for you as it has been for me. We get a good formula with consistent results and continue to tweek with each new batch. The real reward for me has been that my kids would rather have me make pizza than order out!

NDG · June 2019

@ScarletFire for sure !!

CPARKTX · June 2019

NDG said:

@ScarletFire for sure !!

I love seeing your helper there!

NDG · September 2019

FYI I am trying dough this weekend using 100% NUVOLA SUPER "0" FLOUR . . I my previous bakes all used a blend of this with bread flour and blue caputo 00 and didnt notice much of difference . . . so going FULL CLOUD to test out - I will post.

@mahenryak and @ColtsFan have you tried it yet ??

NDG · September 2019

Ok added about 10% KABF but 90% Nuvola super “O” flour - it opened like a dream, and super tender. Really Really enjoyed it & will duplicate again to see if results really that good again, the I can probably credit this new expensive flour.

Image: https://us.v-cdn.net/5017260/uploads/editor/r4/2y4zp221nqtn.jpeg

b

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mahenryak · September 2019

NDG said:

FYI I am trying dough this weekend using 100% NUVOLA SUPER "0" FLOUR . . I my previous bakes all used a blend of this with bread flour and blue caputo 00 and didnt notice much of difference . . . so going FULL CLOUD to test out - I will post.

@mahenryak and @ColtsFan have you tried it yet ??

@NDG I have been fairly busy as of late and have been away from the fourm for awhile. I just saw this notification, today. No, I have not tried the flour, yet. I actually needed the notification to serve as a reminder that I have it (sad but true). I will try to make a point of using it the next pizza I make and will report back. With my current schedule it may be a week or more, though.

NDG · September 2019

mahenryak said:

NDG said:

FYI I am trying dough this weekend using 100% NUVOLA SUPER "0" FLOUR . . I my previous bakes all used a blend of this with bread flour and blue caputo 00 and didnt notice much of difference . . . so going FULL CLOUD to test out - I will post.

@mahenryak and @ColtsFan have you tried it yet ??

@NDG I have been fairly busy as of late and have been away from the fourm for awhile. I just saw this notification, today. No, I have not tried the flour, yet. I actually needed the notification to serve as a reminder that I have it (sad but true). I will try to make a point of using it the next pizza I make and will report back. With my current schedule it may be a week or more, though.

@mahenryak well hurry the hell up! Just kidding - keep us posted.

nolaegghead · September 2019

lovely cornicione

mahenryak · September 2019

Yeah, I should have read a little further before posting my reply. @NDG your pizzas looks great!

Edit:
Did you do a cold fermentation for a few days with the dough?

smokingal · September 2019

I'm overdue for a pizza cook so I think I'll use the Nuvola Super “O” flour I bought this summer when I do.

smokingal · October 2019

@NDG Did you use a biga for your Nuvola super “O” pizzas or did you use the direct method?

smokingal · October 2019

Tried using a biga for my first batch of Nuvola Super “O” dough. Ran into some issues with mixing it and couldn't get it to really open up. Most sections of the crust were just air pockets. I'm trying the direct dough method next. Made a small dry aged steak and onion pizza.

Pizza article on NPR

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