Caputo is developing a market for a new pizza flour

I didn't know about this either.  I will have to try and get my hands on some.

Thanks for sharing.

I wonder how much of Nuvola's appeal is visual, in this age of posting every dish made to Instagram or the social medium of your choice. The huge cornicione is certainly visually dramatic. But the only comment on the flavor of the resulting crust was rather negative. 

I love to get a pronounced, airy cornicione, but, for me, flavor is the ultimate measure of pizza crust goodness. Texture is next. 

I'll wait for more reviews.

David

Been making 'dough' for over 30 years and have always just used a general high gluten bread flour as I tried one of the more expensive brands once and couldn't see much of a difference.  Also, having earned a degree in Agronomy long ago, I have a working knowledge of the grass family and how the seeds of these plants work. 

One of the biggest fears of most producers at harvest time is the fact that the crop may get rained on in the field prior to harvest, so getting it harvested early rather than late is kind of the norm.   In some grains, this may induce sprouting in the field which can lead to negative issues during processing and storage.  This sprouting is essentially what maltsters do when malting barley and one of the things it accomplishes is to activate the amylase enzymes (contained in the kernel) which will break down the starch into a more usable form of energy the kernel will then use to begin growth and become a new plant.

To my knowledge, this seems to be the only benefit that their claim of 'late harvest' could bring to the flour (as long as things go well at harvest).  If they get caught with some rain, this will generally result in the grain being downgraded to a lower quality and may even render it unsaleable? 

My thoughts are that most any dough can be manipulated through various methods to coax the desired flavor, texture and other qualities out of the flour in lieu of using an expensive alternative, just me though? 

I think Caputo just want a slice of the new artisan pizza flour market and this is their way of getting in, with the two versions of Nuvola.

Caputo blue has been around for many years and there's a lot of new competition on the block. Have a look at Antilife's TFL thread and you will see some of them mentioned.

I'm not sure Nuvola is offering what people want, though I haven't tried it myself. It seems to be offering a fluffy but chewy cornicione, whereas I think most people are looking for fluffy but soft.

Lance