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Matthews Cotswold Premium Strong White Pizza Flour 1.5kg, 4.5kg, 7.5kg

Availability: Translation missing: en.general.icons.icon_check_circle icon In Stock | Same Day Dispatch up to 2pm (Mon-Fri)* | Express Delivery Available

Matthews Cotswold Premium Strong White Pizza Flour is a premium blend of quality white flour. Perfect for white pizza bases with extra stretch and delicious crust, as well as bread baking.

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. 

Also available in 16kg Sacks here.

Contains: Wheat

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!  

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.

Protein: 11.8% to 12%

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.

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.

Flour is a raw ingredient and must be cooked or baked before eating.

About Matthews Cotswold


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 farming partnerships, traditional milling methods and premium grain selection 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.

Generations of farming families

The Matthews Cotswold Flour story began when the original FWP (Frederick) 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. It’s not a bad office view!

The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.




To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.

Legal Disclaimer

Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame


Ratton Pantry is an independent, family owned business. Recognising the need for good quality baking ingredients online, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.