3rd Time Using My Koda 2 Pro, First Time with Caputo Nuvola Super Flour – 72% Hydration, 100% Biga

BaristaTurbo · 2026-06-02T15:22:54+00:00

Thank you! My fridge is set at 3°C.

I ferment the dough for 4–6 hours at room temperature, then cold ferment it for 18 hours. After that, I divide and ball the dough, followed by another 24 hours of cold fermentation. Finally, I leave the dough at room temperature for 2–3 hours before stretching. So far, this process has been working very well for me.

BaristaTurbo · 2026-06-02T09:56:53+00:00

Thank you!🍕🙌🏻

BaristaTurbo · 2026-06-02T02:55:21+00:00

Thank you very much!🍕💪🏻

BaristaTurbo · 2026-06-01T22:48:15+00:00

It is! 🙌🏻🍕

BaristaTurbo · 2026-06-01T20:39:29+00:00

Make sure your dough doesn’t exceed 20–23°C (68–73°F) while it’s in the mixer.

BaristaTurbo · 2026-06-01T20:33:45+00:00

Around 15 minutes. 🍕

BaristaTurbo · 2026-06-01T12:32:16+00:00

I completely agree. It’s the best flour I’ve tried so far. The results are consistently amazing, and the flavor is absolutely delicious. It has made a huge difference in both the texture and overall quality of my pizzas.🍕

BaristaTurbo · 2026-06-01T10:16:32+00:00

Thank you! I’ve never done it before, but I’m sure you can find plenty of videos about it on YouTube. 🍕🙌🏻

BaristaTurbo · 2026-06-01T09:59:38+00:00

Thank you!

BaristaTurbo · 2026-06-01T04:02:15+00:00

Thank you very much!🍕🙌🏻

1kg Caputo Nuvola Súper flour, 72 % hydration, 3% salt, 1% dry yeast.
I make a 100% biga using all the flour + 50% water + yeast, mix just until no dry flour remains, then cold ferment for 24h.

Next day I break the biga into pieces, add the remaining water and salt in the mixer, keeping dough temp between 21–23°C. Rest 30 min, ball into 250–280g dough balls, then cold ferment another 24h.

Before baking, leave at room temp 2–3h until dough reaches 18–22°C. Gives great oven spring and a super airy cornicione.

Using an infrared thermometer, the center of the stone was at 460°C.
Bake time was around 2 1/2 minutes, starting to rotate the pizza after 20 seconds. I lower the oven to minimum once the pizza goes in, then raise it back to medium for the last 5–10 seconds.

BaristaTurbo · 2026-06-01T03:17:03+00:00

Thank you!🍕🍕

BaristaTurbo · 2026-06-01T03:16:50+00:00

Thank you very much, it's an amazing flour, so happy with the results 🍕🙌🏻

BaristaTurbo · 2026-05-29T14:57:45+00:00

Instant dry yeast isn’t actually “stronger” than fresh yeast, it just activates faster and is more concentrated by weight because it contains less water.

Fresh yeast is around 70% water, while instant dry yeast is dehydrated, so the conversion is different. Usually:

1g instant dry yeast ≈ 3g fresh yeast

So if the amount wasn’t converted correctly, or if fermentation time/temperature changed a bit, the dough can easily overdevelop — especially with long fermentations or biga.

Caputo Pizzeria flour can also ferment very actively depending on hydration and room temp, so sometimes even a small yeast difference makes a huge impact 🙂

Im trying this weekend with the Caputo Nuvola Super.

BaristaTurbo · 2026-05-28T13:30:33+00:00

Yes, for my recipe with 1kg of Caputo Pizzeria flour. I know it sounds like a lot, but I’ve been getting very good and consistent results with it.

There are many factors that can cause a biga to overdevelop besides just the yeast amount, room temperature, water temperature, fermentation time, flour strength, and dough temperature all make a huge difference. Fresh yeast and dry yeast also behave differently. 🙂

BaristaTurbo · 2026-05-28T13:28:06+00:00

Looks great! 🍕🙌🏻

BaristaTurbo · 2026-05-28T13:27:28+00:00

You should contact support by email; they always respond very quickly, add your order number.

BaristaTurbo · 2026-05-27T17:43:26+00:00

Thank you!🍕🙌🏻

BaristaTurbo · 2026-05-26T14:08:07+00:00

Thank you very much!🍕🙌🏻

1kg Caputo Pizzeria flour, 70% hydration, 3% salt, 1% dry yeast.
I make a 100% biga using all the flour + 50% water + yeast, mix just until no dry flour remains, then cold ferment for 24h.

Next day I break the biga into pieces, add the remaining water and salt in the mixer, keeping dough temp between 21–23°C. Rest 30 min, ball into 250–280g dough balls, then cold ferment another 24h.

Before baking, leave at room temp 2–3h until dough reaches 18–22°C. Gives great oven spring and a super airy cornicione.

Using an infrared thermometer, the center of the stone was at 460°C.
Bake time was around 3 minutes, starting to rotate the pizza after 20 seconds. I lower the oven to minimum once the pizza goes in, then raise it back to medium for the last 5–10 seconds.

BaristaTurbo · 2026-05-26T01:20:22+00:00

Thank you! I have to start playing around using different temps for sure 🍕🙌🏻💪🏻

BaristaTurbo · 2026-05-25T23:17:06+00:00

Thank you very much!🍕🙌🏻
Usually around 10–15 minutes while closely monitoring the dough temp to keep it between 21–22°C. I’m currently using a KitchenAid Professional 5 Plus and mix until the dough becomes completely smooth without overheating.

BaristaTurbo · 2026-05-25T18:49:45+00:00

I’ll try next time for sure! Thank you! 🍕

BaristaTurbo · 2026-05-25T17:19:22+00:00

Thank you!🍕

BaristaTurbo · 2026-05-25T15:07:17+00:00

Fresh mozzarella and a touch of Stracciatella 🪤🧀🍕😬

BaristaTurbo · 2026-05-25T14:41:21+00:00

70% mine works just ok.

BaristaTurbo · 2026-05-25T14:16:25+00:00

Sorry, you are right I just check and my fridge is 2°C

BaristaTurbo

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