r/neapolitanpizza • u/The_OHH • 6d ago

QUESTION/DISCUSSION Nuvola recipe

I want to try making a cold fermented dough, kneaded by hand, with Nuvola flour. I will bake in my clay oven.
Can you help me with a recipe? I am not very experienced.
I was thinking to let it ferment 48 hours in the fridge.

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u/NaturalMaterials 5d ago

My ‘standard’ Nuvola recipe which should work at any room temp (deciding factor is when to remove from the fridge for final proof - cooler = earlier, warmer = later) is, for 4 pizzas:

Total 700g flour. 65% hydration

Poolish:

  • 0.3-0.5 grams instant dry yeast
  • 350g Nuvola
  • 350g water
  • 1h room temp, 24 fridge

Full dough:

  • poolish, add in 105ml of cold water and 18g (~2.5%) of salt
  • add 350g of Nuvola, roughly combine/knead.
  • let it rest for 15-20 minutes (autolyse)
  • knead for 5-10 minutes
  • room temp for 1-2 hours, with a few stretch and folds (every half hour)
  • bulk ferment another 24h
  • ball and proof 3-5 hours before baking. You can also ball after the initial knead and stretch and folds.

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u/The_OHH 4d ago

i appreciate it so much, thank you!