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Cotswold Pizza Flour Premium FlourCotswold Pizza Flour Premium Flour

White Pizza Flour

Award-winning white pizza flour for all sorts of pizza dough. This finely milled, light flour has a superior gluten quality, which supports good water absorption and creates an elastic dough perfect for stretching and holding. This won the top accolade of three stars at the Great Taste Awards in 2020.

One bag 1.5kg Five bags 7.5kg
Quantity:

Description

Strong white bread flour, perfect for pizza bases and bread baking. Specialist high protein blended wheat means the dough has a superior gluten quality that creates elastic dough perfect for stretching pizza bases. This helps the dough to get exceptional hydration and the ultimate pizza crust.

Contains: Wheat

Perfect for: Pizzas, flatbreads, baking bread

Delivers: A workable elastic dough for perfect pizza

Milling & Provenance: Specially imported premium wheat varieties combined with grade 1 high protein Cotswold wheat then roller milled.

Protein: 11.8%

Recipe Recommendation: Although not essential try a long leavening of 24 to 36 hours at a temperature of 2-3 Celsius. Ensure a pre heated oven and get creative with your toppings!

Additional information

Weight 1.5 kg
Weight

One bag 1.5kg, Five bags 7.5kg

Flour Type

Application

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Bag Size

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Milling and Provenance

Milled from a blend of premium UK hard wheat from the hills of the Cotswolds and Canadian Manitoban wheat from the prairies.

Recipe Recommendation

Blend with 20% white spelt flour for an easier to digest pizza dough. For best results, allow a long leavening of 24 to 36 hours at a temperature of 2-3 Celsius. Ensure a preheated oven and get creative with your toppings!

Contains

Wheat

Protein

11.8% > 12%

Perfect for

Neapolitan pizza bases

Did you know

The master pizza makers in Italy will often use pizza flour from a blend of European high protein wheat and Canadian wheat, just like this one, as they absorb more water and create more expansive doughs.

Protein

11.8% > 12%

Perfect for

Neapolitan pizza bases

Did you know

The master pizza makers in Italy will often use pizza flour from a blend of European high protein wheat and Canadian wheat, just like this one, as they absorb more water and create more expansive doughs.

Reviews

This product hasn't been rated yet.

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