Wright's Sonata Pizza Flour – Your Perfect Partner for Pizza!
Posted by Nick on 16th Sep 2024
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 authentic Neapolitan pizza recipe!
| Yield | 10 pizzas (12") |
| Prep Time | 18 hours |
| Cook Time | 2 minutes |
What You Will Need:
| Ingredients | Weight |
| Dry Yeast | 10g |
| Wright's Sonata "00" Pizza Flour | 2kg |
| Water | 1280g |
| Salt | 40g |
| Semolina (for stretching) | as required |
Instructions:
- Combine the yeast and flour at low speed for 2 minutes in a mixer with a dough hook.
- Gradually add the water, mixing for 5 minutes.
- Add salt, then mix for another 10-12 minutes until the dough is smooth and forms a pumpkin shape.
- Remove the dough, let it rest for 30 minutes, and divide it into five balls (270g each).
- Place the dough balls in a tray and let them rest at room temperature for 1 hour, then refrigerate for 12 hours.
- Remove the dough from the fridge 3-4 hours before baking. Preheat your oven to its highest setting (900°F or more is ideal).
- Stretch your dough on a semolina-dusted surface, add your favourite toppings, and transfer it to a pizza peel.
- Bake your pizza, turning every 20 seconds to avoid burning the crust. In just 90-120 seconds, your pizza will be ready to enjoy!
Sourdough Pizza Recipe
Looking for a way to use your sourdough starter? Try this sourdough pizza recipe for a delicious twist!
| Yield | 12 pizzas (12") |
| Prep Time | 48 hours |
| Bake Time | 10 minutes |
What You Will Need:
| Ingredients | Weight |
| Water | 1200g |
| Sugar | 30g |
| Sourdough Starter | 400g |
| Wright's Sonata "00" Pizza Flour | 2kg |
| Dry Yeast | 6g |
| Extra Virgin Olive Oil | 40g |
| Salt | 40g |
| Semolina (for dusting) | as required |
| Your favourite pizza toppings | as required |
Instructions:
1. Combine water, sugar, sourdough starter, flour, and yeast in a bowl or stand mixer. Mix on low for about 4 minutes until the dough forms.
2. Add salt and mix until fully incorporated. Then, add the olive oil and mix for an additional 6 minutes until smooth.
3. Let the dough rest, covered, for 1 hour.
4. Shape the dough into 9oz-10oz balls for a 12" pizza and place them in a container to proof. For same-day use, let them proof on the counter for 6 hours. For best results, refrigerate the dough for 24-48 hours.
5. Remove the dough from the fridge 2-3 hours before baking and allow it to come to room temperature. Preheat your oven to 550°F and place a baking steel or pizza stone inside to heat for 30-40 minutes.
6. Stretch your pizza on a semolina-dusted surface, add your favourite toppings, and transfer it to a pizza peel.
7. Bake for 8-11 minutes or until golden brown. If using fresh mozzarella, add it in the last 2 minutes of baking for the perfect melt.
Let the pizza cool for 2-3 minutes, then dig in!
Enjoy baking with Wright's Sonata Pizza Flour and upgrade your pizzas to the next level!