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Matthews Cotswold pizza flour 5 bags $16.99
$17
$30
43% off
Amazon
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COTSWOLD PIZZA FLOUR. The 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 superior gluten quality, supporting good water absorption and creating an elastic dough that's perfect for stretching and holding pizza dough.
MILLING & PROVENANCE. Milled from a blend of premium UK hard wheat from the hills of the Cotswolds and Canadian Manitoban wheat from the prairies. These wheats create flours that absorb considerably more water and produce larger, more expansive doughs than many European wheats. To provide pizza makers with the consistency and quality they need, our blend of Cotswold Pizza Flour combines wheat from both countries.
PERFECT FOR. Blend with 20% white spelt flour for a more easily digestible pizza dough. For best results, allow a long leavening period of 24 to 36 hours at a temperature of 2–3°C (35–37°F). Ensure a preheated oven, and get creative with your toppings!
https://www.amazon.com/dp/B0DKNGF...AnSA%
MILLING & PROVENANCE. Milled from a blend of premium UK hard wheat from the hills of the Cotswolds and Canadian Manitoban wheat from the prairies. These wheats create flours that absorb considerably more water and produce larger, more expansive doughs than many European wheats. To provide pizza makers with the consistency and quality they need, our blend of Cotswold Pizza Flour combines wheat from both countries.
PERFECT FOR. Blend with 20% white spelt flour for a more easily digestible pizza dough. For best results, allow a long leavening period of 24 to 36 hours at a temperature of 2–3°C (35–37°F). Ensure a preheated oven, and get creative with your toppings!
https://www.amazon.com/dp/B0DKNGF...AnSA%
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COTSWOLD PIZZA FLOUR. The 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 superior gluten quality, supporting good water absorption and creating an elastic dough that's perfect for stretching and holding pizza dough.
MILLING & PROVENANCE. Milled from a blend of premium UK hard wheat from the hills of the Cotswolds and Canadian Manitoban wheat from the prairies. These wheats create flours that absorb considerably more water and produce larger, more expansive doughs than many European wheats. To provide pizza makers with the consistency and quality they need, our blend of Cotswold Pizza Flour combines wheat from both countries.
PERFECT FOR. Blend with 20% white spelt flour for a more easily digestible pizza dough. For best results, allow a long leavening period of 24 to 36 hours at a temperature of 2–3°C (35–37°F). Ensure a preheated oven, and get creative with your toppings!
https://www.amazon.com/dp/B0DKNGF...AnSA%
MILLING & PROVENANCE. Milled from a blend of premium UK hard wheat from the hills of the Cotswolds and Canadian Manitoban wheat from the prairies. These wheats create flours that absorb considerably more water and produce larger, more expansive doughs than many European wheats. To provide pizza makers with the consistency and quality they need, our blend of Cotswold Pizza Flour combines wheat from both countries.
PERFECT FOR. Blend with 20% white spelt flour for a more easily digestible pizza dough. For best results, allow a long leavening period of 24 to 36 hours at a temperature of 2–3°C (35–37°F). Ensure a preheated oven, and get creative with your toppings!
https://www.amazon.com/dp/B0DKNGF...AnSA%
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