Re: Caputo Nuvola Super or Molino Pizzuti Costa D’amalfi

Those are both very high quality flours and can make excellent pizza.  Either one would be fine for pizza.  Both are strong flours, with the Pizzuti being a little bit less strong.  The Caputo flour will give you a little bit more browning, and the Pizzuti flour will be more pale but also the dough might be a little bit softer.  With either of these flours it is typical to see some fermentation in the refrigerator and a biga, but you do not have to do these to get good pizza out of them.  Since they are strong flours you might want to use a small amount of oil in your dough recipe and let them ferment a bit more than some recipes suggest for typical neapolitan flour.

Although I use the Nuvola Super myself and like it, I would suggest starting with the Pizzuti flour and adding some diastatic malt unless you have the ability to cook a pizza in 2 minutes or less.