Nuvola’s higher concentration of soluble starch creates a charred, crispier, puffier, lighter crust that is melty, more digestible and yields a more bouncy, chewy cornicione (pizza-speak for the pie’s raised rim.)
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Nuvola’s higher concentration of soluble starch creates a charred, crispier, puffier, lighter crust that is melty, more digestible and yields a more bouncy, chewy cornicione (pizza-speak for the pie’s raised rim.)