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Cotswold Pizza Flour

Fine strong white pizza flour. Winner of the top price of 3 stars at great taste awards. Finely milled high protein 12% white pizza flour, with superior gluten quality which supports good water absorption and creates elastic dough, perfect for stretching pizza bases.

SKU: PZ16 Categories: 16kg Sacks, British Flour, Cotswold Bakers Flour Tag: 16kg

Description
Additional information

Description

Strong White Bread Flour. 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, bread baking

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	16 kg
Flour Type	Strong Bread Flour
Application	Pizza
Bag Size	16kg

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

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Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.

Cotswold Pizza Flour

Description