Famiglia Venturelli Especial para Pizza
Venturelli
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.
Optimal hydration: 58% – 65%
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 58-65%.
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Venturelli Famiglia Venturelli Especial para Pizza is a type 1 flour, 11.8% protein, and a recommended hydration range of 58–65%. 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. 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 58-65%.