Pandough
Especial para Pizza

WeakFlag of BRBrazil

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.

Hydration59.0%
59%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

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.

How much hydration for Anaconda Especial para Pizza?

The recommended hydration range for Anaconda Especial para Pizza is 55–62%. A practical starting point is 59%.

Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.

As a weak flour, Anaconda Especial para Pizza is best suited to high-temperature pizza baking at the lower part of its range, around 55–59% hydration.

Anaconda Especial para Pizza is too weak for Traditional Napoletana in a home oven. The longer bake needs both higher hydration and a stronger gluten network.

Anaconda Especial para Pizza fermentation for 3–8 hours

As a weak flour, Anaconda Especial para Pizza is suited to fermentation at 22°C (72°F). Its room-temperature window is 3–8 hours, with the best structure around 5 hours.

Anaconda Especial para Pizza fermentation for 24 hours

A 24-hour cold fermentation for Anaconda Especial para Pizza develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.

Anaconda Especial para Pizza fermentation for 48 hours

A 48-hour cold fermentation for Anaconda Especial para Pizza develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.

Anaconda Especial para Pizza fermentation for 72 hours

At 72 hours, this weak flour is beyond its recommended 24–48-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.

Anaconda Especial para Pizza vs Motasa M65 Pain Levain

For hydration, Anaconda Especial para Pizza is listed at 55–62%, compared with Motasa M65 Pain Levain at 62–75%.

View Motasa M65 Pain Levain flour details

brazilian, pizza, type-1, crispy

Comments

0
Sign in to join the discussion. Sign in

No comments yet. Be the first to share your bake.

Technical Specifications

Ash Content
0.73%

Community Ratings

No community bakes yet

Bake with this flour and share your results!