VIVA la Farina Tipo 1 per Pizza Forte W320
StrongItaly
Stone-milled type 1 soft wheat flour for pizza, including high-hydration doughs and controlled maturation up to 48 hours. VIVA lists W 320 and P/L 0.4–0.5; its technical sheet specifies farinograph absorption of at least 65%, ash up to 0.80% and a falling number of at least 300 seconds. The blend also contains a small share of type 2 rye.
Contains: wheat 1 97%, rye 2 3%
How the calculator uses this flour
- Fermentation window. With W 320, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2–52 h.
- Hydration range. From its specs, Pandough estimates 58–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Stone-milled type 1 soft wheat flour for pizza, including high-hydration doughs and controlled maturation up to 48 hours. VIVA lists W 320 and P/L 0.4–0.5; its technical sheet specifies farinograph absorption of at least 65%, ash up to 0.80% and a falling number of at least 300 seconds. The blend also contains a small share of type 2 rye.
Bakes with this flour
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Tipo 1 per Pizza Forte W320 vs Antiqua Essenza di Farro
Strength
Strong · W 320Strong · W 310P/L
0.450.70+0.25Protein
——Hydration
——Maturation
——Tipo 1 per Pizza Forte W320 vs Antiqua Essenza di Farro
Tipo 1 per Pizza Forte W320 | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 310 |
P/L | 0.45 | 0.70+0.25 |
Protein | — | — |
Hydration | — | — |
Maturation | — | — |