Hello from France, first post here ! i appreciate all advices as a young enthusiast.
This is my first Caputo Nuvola try, it is a 70% hydration recipe, and it absorbs very well the high amount of water, even by hand mix.
Dough 70% hydration :
– 1kg bag of Caputo Nuvola flour (typo 0) (not the Nuvola “Super” !) – 700g of cold water – 27g salt – 0.3g Instant Dry Yeast
Hand mixed, round balled the dough, then raised 18 hours Room Temperature (26°C) with damp towel (to keep the air flow).
Balled the dough again for the gluten, waited less than 2 hours,and made 6x 275g balls that raised 1h hour at RT (30°C) This were the last ones so it raised 30mins more
Cooked in Gozney Roccbox at 420°C max flame (temp with the oven indicator, maybe not consider it).
These were the best tasting/looking pizzas i’ve made to this day. I am very happy with my oven, still difficult to manage it oven without the laser thermometer, the technical part is the summer temp of 37°c outside, it can overproof the balls very fast at room temp, and make these too liquid, holes during stretch etc… hopefully i am used to it so i reduced the balls proofing time, use it fast or use fridge !
I have to try the Cold ferment but it needs more than 24 hours to have good flavor in the dough. And it is totally different process in my opinion
Toppings for these two :
Margherita : Italian crushed tomatoes, fresh mozzarella, basil, parmesan DOP, and basil(again) olive oil after baking
And after baking : prosciutto crudo, fresh mozzarella di bufala, parmesan, black pepper, basil, olive oil
(*Recipe of sauce : Cut in cubes, 10mins medium heat in a pan, then put in blender, and pinch of salt and refregirate so its cold when you strech the dough, otherwise it will stick on the peel and ruin the oven)
I appreciate advices and tips for the dough and the roccbox !
Thanks for the read, Have a good pizza day !
Alwaysfavoriteasian
Nice. I’ve used the nuvola several times and never have really good results. This looks great,
Jamesking16
Beautiful work. Love a Roccbox
md_rav
C’est magnifique! Thanks for the recipe too!
A1ninososa
Fatto molto bene amici 🤙🏽
maythesbewithu
Great job!
I love both the Nuvola and Nuvola Super. I love them so much that I have the 10kg bags shipped here (US) from Italy!
I use the Super I’m my 72hr sourdough double ferment pies…
Give the long ferments a try…no better way to get a tasty, chewy, puffy cornicione.
6 Comments
Hello from France, first post here ! i appreciate all advices as a young enthusiast.
This is my first Caputo Nuvola try, it is a 70% hydration recipe, and it absorbs very well the high amount of water, even by hand mix.
Dough 70% hydration :
– 1kg bag of Caputo Nuvola flour (typo 0)
(not the Nuvola “Super” !)
– 700g of cold water
– 27g salt
– 0.3g Instant Dry Yeast
Hand mixed, round balled the dough, then raised 18 hours Room Temperature (26°C) with damp towel (to keep the air flow).
Balled the dough again for the gluten, waited less than 2 hours,and made 6x 275g balls that raised 1h hour at RT (30°C)
This were the last ones so it raised 30mins more
Cooked in Gozney Roccbox at 420°C max flame (temp with the oven indicator, maybe not consider it).
These were the best tasting/looking pizzas i’ve made to this day.
I am very happy with my oven, still difficult to manage it oven without the laser thermometer, the technical part is the summer temp of 37°c outside, it can overproof the balls very fast at room temp, and make these too liquid, holes during stretch etc… hopefully i am used to it so i reduced the balls proofing time, use it fast or use fridge !
I have to try the Cold ferment but it needs more than 24 hours to have good flavor in the dough.
And it is totally different process in my opinion
Toppings for these two :
Margherita : Italian crushed tomatoes, fresh mozzarella, basil, parmesan DOP, and basil(again) olive oil after baking
Yellow tomatoes : Handmade sauce*, fresh mozzarella, basil, olive oil, parmesan DOP
And after baking : prosciutto crudo, fresh mozzarella di bufala, parmesan, black pepper, basil, olive oil
(*Recipe of sauce : Cut in cubes, 10mins medium heat in a pan, then put in blender, and pinch of salt and refregirate so its cold when you strech the dough, otherwise it will stick on the peel and ruin the oven)
I appreciate advices and tips for the dough and the roccbox !
Thanks for the read,
Have a good pizza day !
Nice. I’ve used the nuvola several times and never have really good results. This looks great,
Beautiful work. Love a Roccbox
C’est magnifique!
Thanks for the recipe too!
Fatto molto bene amici 🤙🏽
Great job!
I love both the Nuvola and Nuvola Super. I love them so much that I have the 10kg bags shipped here (US) from Italy!
I use the Super I’m my 72hr sourdough double ferment pies…
Give the long ferments a try…no better way to get a tasty, chewy, puffy cornicione.