Nacional Farinha Especial para Pizza
Medium
A wheat flour blend with dry yeast for pizza. Nacional's pizza recipe uses the yeast already in the blend, with added water, oil, sugar and salt.
Contains: wheat, active yeast
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
A wheat flour blend with dry yeast for pizza. Nacional's pizza recipe uses the yeast already in the blend, with added water, oil, sugar and salt.
Bakes with this flour
Loading...
Farinha Especial para Pizza vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10%12%+2.0%Hydration
——Maturation
——Farinha Especial para Pizza vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha Especial para Pizza | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10% | 12%+2.0% |
Hydration | — | — |
Maturation | — | — |