Pizza Perfection with Matthews Cotswold Flour's Special Pizza Flour

How to create pizza perfection with the dough experts at Matthews Cotswold Flour.

With in excess of 200 years of expertly milling flour in the Cotswolds, Matthews Cotswold Flour understands the right flour is absolutely vital if you want to create the ultimate pizza at home. 

It’s what makes Neapolitan crust bubble and char to perfection, Roman base crackle irresistibly thin, and deep-dish crust rise with enough structure to hold an abundance of delicious toppings.

When choosing the perfect pizza flour, Matthews Cotswold Flour believes there are four main points to look for: 

Protein content

Protein creates gluten, giving the dough its elasticity and structure. Higher protein (12-13%) is ideal for chewy, strong crusts like New York or deep-dish. Lower protein (around 11.5%) works best for thin and crispy Roman-style pizzas.

On the pack, protein will be listed in the nutritional information. Check for flours specifically labelled bread flour or pizza flour.

Finely milled texture

Fine milling means smoother dough that’s easier to stretch and shape. It also gives a better, crispier texture for thinner bases.

Look for keywords like Tipo 00 (Italian for extra-fine) or stoneground for artisan textures.

Matthews Cotswold Tipo 00 Flour is finely milled from durum wheat, creating a delightfully silky dough that’s easy to work with for Roman or Neapolitan-style pizzas.

Ash 

Ash content indicates mineral levels from the wheat grain. Lower ash (around 0.5%) makes for light, refined pizza bases, while higher ash (closer to 0.8%) adds richness and flavour. This is usually noted in artisan or Italian-style flours but is not always listed. Generally, Tipo 00 flours will have a lower ash content.

Matthews Cotswold Pizza Flour balances a moderate ash level for flavour and lightness - ideal for a crispy yet airy crust.

Water absorption

Flour with higher protein (such as 12-13%) absorbs more water, which makes a wetter dough. Wet doughs result in lighter, more airy crusts. Look for flours that can handle higher hydration, listed as strong or bread flours.

Matthews Cotswold Churchill Flour is great for high-hydration doughs like focaccia or sourdough pizza crusts, thanks to its strong gluten network.

Matthews Cotswold Flour’s Bakery Development Manager, Sophie Carey offers her top tips for creating different styles of pizza.

Neapolitan Pizza

What is it? Light, airy, with a crispy charred crust. 

Best flour to use: Cotswold Pizza Flour (12% protein)

Sophie’s top tips:

High heat is key. Bake at 250°C+ for those signature blistered edges.

Hydration is your friend. Aim for 65-70% water in your dough for an airy crumb. This flour’s balance of strength and elasticity makes stretching dough a breeze.

Minimal toppings: Stick to quality ingredients like fresh mozzarella, tomato sauce, and basil to let the crust shine through.

Roman-Style Pizza

What is it? Thin, crispy - usually rectangular or square.

Best flour to use: Tipo 00 Flour (11.5% protein)

Sophie’s top tips:

Roll it thin. Roman pizza is all about the paper-thin base. Tipo 00's fine texture makes achieving this easy.

Don’t overload it. A lighter crust needs lighter toppings. Think prosciutto, rocket, and a drizzle of olive oil.

Bake until crisp: Get your pizza stone searingly hot in the hottest oven (220-240°C) for that perfect crunch.

Deep-Dish Pizza

What is it? Thick, buttery, and indulgent. It’s baked in a pan and stands around 3 inches tall.

Best flour to use: Churchill Flour (13% protein)

Sophie’s top tips:

Be generous with oil. Mix olive oil or butter to enrich your dough for a rich, tender crust.

Time for toppings. Churchill’s high protein content gives your dough the strength to support layers of toppings - cheese, sauce, meat, and more!

Lower and slower. Bake at 200°C for a longer time to ensure even cooking without burning the crust.

Matthews Cotswold Flour Churchill (1.5kg) is available at Tesco RRP £2.60 

Matthews Cotswold Flour Pizza Flour (1.5kg) is available at Waitrose £2.00

The Perfect Pizza Combination (RRP £34.15 from www.cotswoldflour.com)

Matthews Cotswold Flour’s special Pizza Project Box contains everything you will require to create your perfect your pizza dough. The box contains three different types of premium pizza flour and a copy of Scott Deley’s The Ooni Pizza Project. The book contains over 40 recipes to help you create delicious dough and mouth-watering pizzas.

Contents: 3 x Cotswold Pizza Flour (1.5kg), 1 x Churchill Premium Strong White Flour (1.5kg), 1 X Canadian Great White Flour (1.5kg), The Ooni Pizza Project recipe book.

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation’s artisan and home bakers. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.