Pizza and Pasta Flour Tipo 00
Matthews Cotswold Flour
Italian-style Tipo 00 flour milled in the Cotswolds from heritage wheat varieties. Matthews Cotswold Flour produces this fine-textured flour specifically for pizza and pasta making, offering home cooks and professionals an authentic Italian experience using British-milled flour. The 12% protein content provides good extensibility for hand-stretching.
Optimal hydration: 58% – 64%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
TestedGood for medium-length fermentation. Produces smooth, easy-to-work dough.
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Technical Specifications
Absorption | 58% |
Matthews Cotswold Flour Pizza and Pasta Flour Tipo 00 is a type 00 flour, W280 strength, 12% protein, a recommended hydration range of 58–64%, and 58% absorption. Italian-style Tipo 00 flour milled in the Cotswolds from heritage wheat varieties. Matthews Cotswold Flour produces this fine-textured flour specifically for pizza and pasta making, offering home cooks and professionals an authentic Italian experience using British-milled flour. The 12% protein content provides good extensibility for hand-stretching. It ferments best over 6–12 hours at room temp (22°C). Good for medium-length fermentation. Produces smooth, easy-to-work dough.