Famiglia Venturelli Especial para Pizza

MediumBrazil

Brazilian Tipo 1 pizza flour (Moinho Globo), ~11.8% protein, built for extensibility and uniform stretching with a crisp-outside/soft-inside crust. Mid-strength - comfortable at 58-65% hydration and medium ferments; for very long cold proofs use the brand's stronger Alma Italiana (W320, ~14%) instead. A solid pizzeria all-rounder.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. From this flour's recorded window, the dough peaks after about 6 h at 22°C, inside a 4–10 h window. In the fridge at 4°C, it holds 24–48 h.
Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Famiglia Venturelli Especial para Pizza fermentation range

The catalog window for Famiglia Venturelli Especial para Pizza is 24–48 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.