Matthews Cotswold Premium Strong White Pizza Flour 1.5kg & 4.5kg
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.
Strong white bread flour, perfect for pizza bases and bread baking. Specialist high protein blended wheat means the dough has a superior gluten quality that creates elastic dough perfect for stretching pizza bases. This helps the dough to get exceptional hydration and the ultimate pizza crust.
Perfect for: Pizzas, flatbreads, baking bread
Delivers: A workable elastic dough for the perfect pizza
Milling & Provenance: Specially imported premium wheat varieties combined with grade 1 high protein Cotswold wheat then roller milled.
Recipe Recommendation: Although not essential try a long leavening of 24 to 36 hours at a temperature of 2-3 Celsius. Ensure a pre heated oven and get creative with your toppings!
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
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
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.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame