Suitable for thin and deep crust bases, Originals Strong Pizza Flour produces a well-developed, creamy, extensible dough that holds its shape well, with an even baked colour and bright, soft, random and open crumb.
Finalists
- Farmer Jim
by Nicola Jackson-Jones from Two Cents Pizza - Applely Ever After
by Lewis Jennings from Village Pizza Kitchen - Moderno
by Brigi Stamber from Stretch. - Fig&Pig
by Karim Bouroubi from BB Pizza - The Carmmalised Garden
by Marcin Jankowski from The Dough Co. - Romano Pickled Pinsa
by Robert Lawton from Leathams
The Brief
Your challenge is to create a Chef’s Special pizza, with a beautifully prepared crust and mouth-watering toppings.
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We've passed the closing date to submit recipes for this year's competition. We'll be announcing the finalists soon.
Recipe submission closed
