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Cotswold Pizza Flour

Pickup currently unavailable

1 Bag - 1.5kg

The Matthews Cotswold Flour Mill

Pickup currently unavailable

Station Road
FWP Matthews Ltd
Shipton under Wychwood, Chipping Norton OX7 6BH
United Kingdom

+441993830342
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Description

Perfect pizza needs the right flour. Cotswold Pizza flour is an award-winning finely milled white pizza flour for pizza dough. This light flour has a superior gluten quality, this supports good water absorption and creates an elastic dough perfect for stretching and holding pizza dough. Matthews Cotswold Pizza flour was the winner of the top prize of 3 stars at the great taste awards in 2020. Check out @cotswoldflour for inspiration.

Perfect pizza needs the right flour. Cotswold Pizza flour is an award-winning finely milled white pizza flour for pizza dough. This light flour has a superior gluten quality, this supports good water absorption and creates an elastic dough perfect for stretching and holding pizza dough. Matthews Cotswold Pizza flour was the winner of the top prize of 3 stars at the great taste awards in 2020. Check out @cotswoldflour for inspiration.

Ingredients/Allergens

Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)] Flour Treatment Agent VITC For allergens, including cereals containing gluten, see ingredients in bold

Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)] Flour Treatment Agent VITC For allergens, including cereals containing gluten, see ingredients in bold

Nutritional

Per 100g

  • Energy (KJ/Kcals) 1451/341
  • Protein 12.20g
  • Total Fat 1.40g
  • Of which saturates 0.20g
  • Cholesterol 0.00g
  • Carbohydrates 75.30g
  • Of which sugars 1.40g
  • Dietary Fibre 4.10g
  • Salt 0.01g

Per 100g

  • Energy (KJ/Kcals) 1451/341
  • Protein 12.20g
  • Total Fat 1.40g
  • Of which saturates 0.20g
  • Cholesterol 0.00g
  • Carbohydrates 75.30g
  • Of which sugars 1.40g
  • Dietary Fibre 4.10g
  • Salt 0.01g

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. Master pizza makers in Italy often use pizza flour from a blend of European high-protein wheat and Canadian wheat. These blends create flours that absorb considerably more water, making larger and more expansive doughs than many European wheats. Our blend of Cotswold pizza flour combines wheat from both countries give UK pizza makers the quality and consistency needed to make great pizza every time.

For Best Results: Allow a long leavening time of 24 to 36 hours at a temperature of 2-3 Celsius. Blend with 20% White Spelt Flour for an easier to digest pizza dough. Ensure your oven is nice and hot before you bake and get creative with your toppings!  

Contains: Wheat

Protein: 11.8%>12%

Flour Number: 9

Flour Type: Bread Flour

Flour Type Detail: Pizza Flour

Origin: Great Britain & Canada

Farming Method: Conventional

Grain Type: Hard Red Spring Wheat

Milling Method: Roller

Health: Unbleached Flour

Matthews Pizza Flour Top Tips: 1: Bring your pizza dough to room temperature before working. 2: Stretching your pizza dough works the gluten in a way that rolling simply doesn’t. More gluten development equals better crunch. 3: Don’t worry about the shape! Artisanal pizza at home should have its own style. 4: Good hydration for Pizza dough is 60%. This can be achieved Cotswold Pizza flour.

Pizza Trivia: A. A third of all pizza orders include pepperoni. B. 5 billion pizzas are sold worldwide each year. C. The Ancient Greeks and Egyptians were cooking pizza like flatbread a while before anyone else. D. The word “Pizza” was first documented in 997 AD in Italy. E. October is national Pizza month in the USA.