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. The master pizza makers in Italy will often use pizza flour from a blend of European high protein wheat and Canadian wheat. These wheats create flours that absorb considerably more water and larger expansive doughs than many European wheats. In order to provide pizza makers with the consistency and quality they need our blend of Cotswold pizza flour combines wheat from both countries.
Perfect for & Recipes: 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!
Matthews Pizza Flour Top Tips: 1: Bring pizza dough to room temperature. 2: Stretching the pizza dough works glutens in a way that rolling doesn’t. More gluten development better crunch. 3: Don’t worry about shape, artisanal pizza at home should have its own style. 4: Good hydration for Pizza dough is 60% which can be achieved through Cotswold Pizza flour.
Contains: Wheat
Protein: 11.8%>12%
Did you know: Pizza facts: 1: Third of pizza order include pepperoni. 2: 5 billion pizzas are sold worldwide a year. 3: The Ancient Greeks and Egyptians were cooking pizza like flatbread a while before anyone else. 4: Word “Pizza” was first documented in 997 AD in Italy. 5: October is national Pizza month.
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