We may be new to you, but we've been around a while! 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're proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional milling techniques. We supply predominately small, professional, artisan bakers all over the UK including 3 out of the last BIA bakers of the year. We mill using traditional stoneground methods and roller for premium bakers' white flours. We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create award-winning bread, wholegrain, culinary, pastry, and specialty flour blends. 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 where we mill, pack and ship every order to your door. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews' great, great-grandsons. 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 where we mill, pack and ship every order to your door. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews' great, great-grandsons. INGREDIENTS Flour MANUFACTURER CONTACT INFORMATION FWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH See moreDID YOU KNOW. 1: Third of pizza order include pepperoni. 2: 5 billion pizzas are sold worldwide a year. 3: The Ancient Greeks and Egyptians where cooking pizza like flatbread a while before anyone else. 4: Word "Pizza" is first documented in 997 AD in Italy. 5: October is national Pizza month. 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. PERFECT FOR. 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 pre heated oven and get creative with your toppings!. 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 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. COTSWOLD PIZZA FLOUR. 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.
