Best flour for Al taglio

[Dentifrice]

Hi!

What type of flour do you use?  I've seen tons of recipes and some use 00 flour, some bread flour, etc.

I tried my first one this week with Caputo Pizzeria and it wan't bad but not great either. Too pale to my taste. Was cooked in my home oven (250C / 480F convection)

I'm not sure Caputo pizzeria is great at handling 80% hydration. It took a lot of time for the flour to absorb the water and oil.

Also the pale colour is probably related to this flour too which is meant for high temp oven. I didn't get those big uneven bubbles either.

Any recommandation for a better flour type?

[scott r]

Yeah, it can be done with Caputo pizzeria (I have done it) but its not easy and not ideal.  Most places making pizza like this are using high gluten flours.  I say that even though Bonci makes the best I have had and I am not sure he is really all that high... but he is doing things like sourdough biga and other tricks to strengthen the dough.  His crust is not as fluffy as others, though, and I think his use of whole grains and weaker flours is a decision that he has made where he is ok with having a little less oven spring.

Your best bet is to get some strong flour... All trumps or King Arthur Sir Lancelot are good ones, but also the imported ones work great too.  Caputo Nuvolo Super is becoming easier to find.  Polselli Super is another great one not too difficult to find.

[jsaras]

I'm not a believer in magic flours, but Nuvola is the bomb for that style.  Otherwise it's bread flour.

[Dentifrice]

Thanks

i have Nuvola here already but Nuvola super is just impossible to find where I live or online

I'll try with basic Nuvola!

[GEspo]

I've been using Nuvola Super and it is very good. I will say that the flavor is less than great unless you give it a full 48 hours of cold fermentation, which I'm sure is by design. From what I've read the base level Nuvola is good for 24 hour fermentation, but have not tried it myself.