Wright's Bravo Pizza FlourWright's Bravo Pizza Flour

How the calculator uses this flour

• Fermentation window. With 12.5% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 42 h.
• Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.