Molino Caputo Nuvola Super

Simply explained, this is like Caputo Pizzeria on steroids :) The flour has been developed by Caputo to cater to pizzerias that work with pizza canotto. That is, pizzerias that worship high airy edges with max swoosh. And yes actually the flour is very suitable for the task.

Nerd info (explanations can be found in this link):
W 320/340
Indirect dough
Type 0
If you start from the recipe in the book, you can first test with 1% more water in the dough.

Nutrition declaration / Ingredients