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.
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.
The catalog window for Anaconda Especial para Pizza is 0–7 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Ash Content | 0.73% |
Especial para Pizza | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10% | 11%+1.0% |
Hydration | — | — |
Maturation | 2.6-8.3h 22°C | 2.7-8.5h 22°C+0h |
