Nelstrops Traditional Strong White

A British bread flour that earns its place on a pizza page. Nelstrops mills it in Stockport from local English wheat blended with high-protein spring wheat from the Canadian prairies, and the pack states the flour protein is about 13.0%. Ignore the nutrition panel on their product page: it repeats the Forza table verbatim, down to the kilojoule, and the mill's own written figure is 13.0%. This is the flour for the home oven, where its malted-style browning and strength make a crust colour no Italian 00 will give you below 300 C. No W is published; expect a breadier, chewier bite than a Neapolitan flour, which at domestic temperatures is usually the better outcome.