Pró Pizza
Bunge
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.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-10 hoursat 22°C
TestedRoom temp (~22°C): 4-10h bulk, best around 6h. Comfortable everyday window; avoid over-proofing. Hydration 55-62%.
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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. It ferments best over 4–10 hours at room temp (22°C). Room temp (~22°C): 4-10h bulk, best around 6h. Comfortable everyday window; avoid over-proofing. Hydration 55-62%.