NUVOLA super: test completo su pizza stile napoletano - La provo per voi!

#flour #pizzanapoletana #caputonuvola I wrote a book: The Science of Dough https://www.newbookedizioni.it/pagina... https://amzn.to/3RIJwMW 🤝 Collaborations and Partnerships: Are you interested in collaborating? Contact me: [email protected] 🛠️ Home Pizza Equipment: Here's everything you need to become an expert pizza chef at home. From a peel to a laser thermometer, I've selected the best equipment for you: https://amzn.to/3JQS2st Welcome to "I Test It for You," the series in which I test real flours available online and show you how I analyze them, how I read a technical sheet, and above all how I decide whether and how to use them in a specific recipe. Today I'm testing Caputo Nuvola Super: we'll start with the specifications and the logic behind the flour choice, evaluating strength, dough behavior, absorption, stability, and the final goal. This isn't a "copycat recipe" video, but a thoughtful test: the idea is to understand what to expect from this flour and what results it can deliver when you actually use it. In the video, I make a Neapolitan-style pizza with a direct dough: I'll show you the recipe, how to manage the dough, and what to watch for during the kneading process (structure, elasticity/extensibility, firmness), all the way through to baking and the final result. The goal is to understand if this flour is suitable for a direct dough for Neapolitan pizza, how it performs when rolled out and baked, and what its strengths and limitations are. If you're interested in making a more informed flour choice, this type of video helps you connect specifications → logic → recipe → actual result.