Three 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. 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.
Did you know: 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.
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
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.
Two Bags of Our Award Winning Italian Flour
Milling and Grain Provenance: We source ancient varieties of durum and bread wheat direct from farmers in Sicily and Abruzzo, Italy. These varieties are unique to their regions and have their own taste characteristics.
Perfect for & Recipes: Pasta & Pizza dough. 1: Use extra virgin olive oil 2: Blend with Semolina to help the pasta hold its shape. 3: Make the dough by hand using eggs in a bowl and flour. Mix by hand until it turns into a sticky ball. Leave for at least 30 minutes at room temperature. Roll with a large rolling pin or even better a pasta roller. 4: Dampen your hands with water before working the dough.
Health: The distinctive wheats are specially blended and finely milled in the Cotswolds. Only the innermost of the whole wheat berry is used to produce a truly fine white “Doppio 0” pizza flour. Our Tipo 00 flour was the top performing flour in the Great Taste Awards 2020. Perfect for extensible lower-gluten pizza dough with a perfectly crisp crust.