Especial para Pizza
Anaconda
Brazilian Tipo 1 pizza flour aimed at quick, easy dough opening and a crispy crust, ~10% protein (label), fine granulometry. The modest protein means it stretches easily but won't carry long ferments or high hydration — keep it at 55-62% and short-to-medium proofs. Good for fast, thin, crisp pizza; a separate long-fermentation variant exists if you need more strength.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-8 hoursat 22°C
TestedRoom temp (~22°C): 3-8h bulk, best around 5h. Keep it short — past this window the dough slackens. Hydration 55-62%.
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Best For
Pizza Classica
Technical Specifications
Ash Content | 0.73% |
Anaconda Especial para Pizza is a type 1 flour, 10% protein, and a recommended hydration range of 55–62%. Brazilian Tipo 1 pizza flour aimed at quick, easy dough opening and a crispy crust, ~10% protein (label), fine granulometry. The modest protein means it stretches easily but won't carry long ferments or high hydration — keep it at 55-62% and short-to-medium proofs. Good for fast, thin, crisp pizza; a separate long-fermentation variant exists if you need more strength. It ferments best over 3–8 hours at room temp (22°C). Room temp (~22°C): 3-8h bulk, best around 5h. Keep it short — past this window the dough slackens. Hydration 55-62%.