1.5kg Bags of our British & Canadian Pizza Flour
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!
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.