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Premium organic fine white all-purpose flour milled from certified organic British wheat. Ideal for pastries, biscuits, muffins, and cakes. MILLING & PROVENANCE. Certified organic grain from the UK is collected by Matthews grain drivers and prepared in 100-year-old pine conditioning bins before being milled into flour. PERFECT FOR. Cookies, muffins, cakes, pastry dough, scones, shortbreads, banana bread, donuts, focaccia, soda bread, vegan naan bread, apple cake, chocolate-dipped biscotti, and many delicious sweet and savory treats. HEALTH. Organic certified flour, unbleached, with no additives or GMOs. DID YOU KNOW? Matthews has supported organic farming for over 30 years. 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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! TOP TIPS. Bring pizza dough to room temperature. Stretching the pizza dough develops gluten in a way that rolling doesn’t, resulting in better crunch. Don’t worry about the shape; artisanal pizza at home should have its own style. A good hydration level for pizza dough is 60%, which can be achieved using Cotswold Pizza Flour. DID YOU KNOW. A third of pizza orders include pepperoni, and 5 billion pizzas are sold worldwide each year. The Ancient Greeks and Egyptians were cooking pizza-like flatbreads long before anyone else. 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