Brazilian Tipo 1 professional pizza flour, milled lighter to boost oven browning, with easy handling and good extensibility for uniform stretching. Sold without added leavening so it adapts to any recipe. Specs are not officially published; treat as a medium-strength pizzeria flour - 55-62% hydration, short-to-medium ferments. Distribution is limited to Brazil's South/Southeast.
Bunge Pró Pizza is a type 1 flour and a recommended hydration range of 55–62%. Brazilian Tipo 1 professional pizza flour, milled lighter to boost oven browning, with easy handling and good extensibility for uniform stretching. Sold without added leavening so it adapts to any recipe. Specs are not officially published; treat as a medium-strength pizzeria flour - 55-62% hydration, short-to-medium ferments. Distribution is limited to Brazil's South/Southeast.
The recommended hydration range for Bunge Pró 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.
A 24-hour cold fermentation for Bunge Pró 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.
A 48-hour cold fermentation for Bunge Pró 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.
At 72 hours, this flour is beyond its recommended 24–48-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.
For hydration, Bunge Pró Pizza is listed at 55–62%, compared with Motasa M65 Pain Levain at 62–75%.
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