Wright's Sonata Pizza Flour – Your Perfect Partner for Pizza!
Posted by Nick on 21st Mar 2026 Reading Time:
With the launch of Wright's Sonata Pizza Flour, we're here to give you a helping hand in the kitchen! Whether you're perfecting your pizza or trying something new, feel free to tweak these recipes to suit your style.
Why Choose Wright's Sonata Pizza Flour?
We're thrilled to offer Wright's Sonata "00" Pizza Flour – a premium product crafted by a family of millers with over 156 years of expertise. Since 1867, Wright's has led the way in quality and innovation.
Developed in collaboration with top Italian pizza chefs, Wright's Sonata flour is extra fine and high in protein, making it perfect for doughs that need a medium to long fermentation. The result? Crispy, airy pizza crusts that are bursting with flavour.
Responsibly sourced and ethically traded, this flour combines the best British and Canadian wheat, minimising food miles while delivering the freshest taste. Whether you're baking pizzas, delicate pastries, or bread, Sonata guarantees a smooth texture and flawless rise every time.
Ready to bake? Order yours today from Ceres with FREE Mainland UK Shipping!
Neapolitan Pizza Recipe
Channel your inner pizzaiolo with this classic Neapolitan pizza recipe.
| Yield | 12 pizzas (12") |
| Prep Time | 18 hours |
| Cook Time | 2 minutes |
What You Will Need:
| Ingredients | Weight |
| Dry Yeast | 3.5g |
| Wright's Sonata "00" Pizza Flour | 2kg |
| Water | 1280g |
| Salt | 60g |
| Semolina (for stretching) | as required |
Instructions:
-
Add the water to a mixer fitted with a dough hook.
-
Add the yeast and salt to the water and mix briefly to dissolve.
-
Gradually add the flour while mixing on low speed until fully incorporated.
-
Continue mixing for 10–12 minutes, until the dough is smooth, elastic, and well developed.
-
Remove the dough and let it rest for 30–40 minutes.
-
Divide into 12 dough balls of 270g each and place them in dough trays.
-
Leave the dough balls to prove at room temperature (18–20°C) for 8–10 hours, or until relaxed and ready to stretch.
-
Preheat your pizza oven to 420–430°C.
-
Stretch the dough on a semolina-dusted surface, add your favourite toppings, and transfer to a pizza peel.
-
Bake for around 2 minutes, turning regularly for an even bake.