Petra 5037

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I decided to do a side-by-side comparison of three premium flours: Caputo Nuvola Super, Petra 5037, and Vigevano Tramonti.

The Setup
• Hydration: 70%
• Preferment: 30% Poolish (16h cold fermentation in the fridge)
• Bulk/Ball Fermentation: 48h in the fridge
• Bake Temperature: 430°C

1. Vigevano Tramonti
During the mixing phase and later on, I noticed that Vigevano absorbs less water. Pushing it to 70% hydration might be a bit too much for this specific dough and for inexperienced pizzaiolos. When it came to stretching, it was hard to shake off all the semolina because the gluten structure felt a bit weak with this hydration and fermentation time.
However, the flavor was absolutely fantastic. The leopard spotting was on point, and the crust (cornicione) puffed up beautifully.

2. Petra 5037
Petra handled the 70% hydration much better, although I would still slightly reduce the water percentage for it next time. The taste, overall appearance, and crust were very good. The flavor profile was a bit less intense compared to Vigevano, while the leopard spotting and crust volume were quite similar.

3. Caputo Nuvola Super
This flour definitely handles 70% hydration and a long cold fermentation with ease. It can probably take even higher hydration levels, though I haven't tested that yet. I actually pushed the cold fermentation for an additional 24h and 48h, and the dough held up without a single issue.
While its flavor was less intense than Vigevano's, the crust puffed up significantly more than both Vigevano and Petra.

For the ultimate dough, I would highly recommend mixing Vigevano and Caputo in a 1:3 or 2:3 ratio to get the best of both worlds: Caputo’s structure and oven spring, with Vigevano’s incredible flavor.

In any case, all three are top-tier flours—it just comes down to experimenting and tweaking the hydration and timing to suit your own taste and workflow!

Kul att baka pizza med det fina mjölet! Lätt att få goda pizzor!