Manitoba Flour in the Pizza Dough! Is It Possible?

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Do you know that the most important part of a pizza is the crust, the quality of which is dependent on the pizza dough?

Well, to the extent of almost 80%, the quality of the dough determines whether your pizza will be perfect or not. Yes, if you make the best dough, your pizza will have an ideal, crunchy crust.

However, there might be a query regarding Manitoba flour: Can you make pizza dough with Manitoba flour?

Manitoba flour is surprisingly amazing for making pizza dough because of its high protein content (14.5%), which promotes the production of a lot of gluten during leavening. Thus, they make your dough stretchy and long-risen with a strong gluten network, resulting in the perfect pizza dough.

Would you like to learn more about the Manitoba flour used in the pizza dough? Let’s read the article in its entirety.

Can You Make Pizza Dough With Manitoba Flour?

When you think of Manitoba flour, you probably wonder if you can use it to make pizza dough as it is made from hard red spring wheat.

Manitoba flour is mostly used in Naples and Italy to make pizza dough. Furthermore, Italy also uses Manitoba flour to make pasta. Therefore, definitely, you can make your dough with Manitoba flour.

But what’s so special about Manitoba flour?

Basically, Manitoba flour is a rich type 00 flour with rich quantities of soluble proteins. It enables more gluten to develop while making pizza, and while making pizza, gluten formation is crucial. As a result, it creates perfect long-risen pizza dough, which needs a strong gluten network.

However, Manitoba flour usually takes a longer rising time, which may cause concern. In this regard, it would be preferable to give it enough time to rise rather than worrying.

The Protein Content Of Manitoba Flour

There is almost 14.5% protein or gluten in Manitoba flour, which makes it suitable for making pizza dough. It usually offers two soluble proteins.

Glutenin and

Gliadin.

Where glutenin is water-insoluble, gliadin is water-soluble. But they both are responsible for forming the fluffy, light structure of pizza dough and supporting its structure.

Additionally, they make the dough more elastic, aiding in its ability to rise.

Manitoba Flour: Why Should You Use It For Pizza Flour?

Let’s discuss why Manitoba flour is ideal for delicious pizza.

When Manitoba flour is combined with water, it produces a lot of protein and gluten, making it a great base for crunchy pizza.
Manitoba flour increases the strength and elasticity of the dough; later, it helps it to rise.

You can use slightly less Manitoba flour because it absorbs liquids and other ingredients more quickly than other types of flour.
You can find Manitoba flour in almost all grocery stores.

How to Use Manitoba Flour for Pizza Dough

Using Manitoba flour to make pizza dough is not as challenging as you think. The process is pretty similar.

Ingredients	Steps to follow
1 cup of Manitoba flour 1 cup of water 1 teaspoon of salt 1 tablespoon of olive oil 1 teaspoon of sugar 2 teaspoons of active dry yeast.	In a bowl, combine the yeast, sugar, salt, and water. Let 10 minutes until the yeast becomes active. Combine the Manitoba flour, olive oil, and other ingredients, and make a sticky dough form. For roughly 10 minutes, knead the dough. Once it has been done, cover the dough for 1 hour.

Cons Of Using Manitoba Flour In Pizza Dough

Due to its high protein or gluten content, Manitoba flour can make perfect pizza dough. But there are also drawbacks to making pizza dough.

It is difficult to stretch out due to its high protein content, which prevents it from producing a light and airy crust.
Gluten makes Manitoba flour an undesirable choice for thin-crust pizza making.

Manitoba flour is expensive.

Manitoba Flour vs. 00 Flour

Manitoba flour is made from hard wheat and has a high protein content, while 00 flour is made from soft wheat and has a low protein content. Due to its high protein content, Manitoba flour absorbs more water and produces elastic dough, making it suitable for baking bread.

On the other hand, due to the low protein content, 00 flour has a very soft texture, which prevents the dough from sticking together, making it suitable for pasta.

5 Alternatives To Manitoba Flour

So, if you’re looking for alternatives to Manitoba flour to make pizza dough, here are the best 5 options for you.

1. Whole wheat flour

To make your pizza crust crunchy, browned, and rise; you can use whole wheat flour as the best substitute for Manitoba flour. Like Manitoba flour, whole wheat flour is rich in protein and gluten, which help make the perfect pizza crust.

Whole wheat flour in pizza is also a healthy choice because it’s naturally vitamin-rich, including riboflavin and vitamin B.

2. All-purpose flour

All-purpose flour is another substitute for Manitoba flour for making a delicious pizza crust. In particular, instead of Manitoba flour, all-purpose flour might be a wise decision when making thin-crust pizza, as it does not contain too much gluten.

3. Rye flour

Rye flour may work well in place of Manitoba flour when making thin-crust pizza. Further, it will enhance the crunch of your pizza. However, rye-flour pizza can be a fantastic way to lose weight due to its high fiber content.

4. Semolina flour

If you prefer, you can use semolina flour, which keeps the dough loose on top and releases easily. Semolina flour typically needs nearly 4 hours to become sticky enough to make pizza dough. Therefore, don’t be hurried if you’re making pizza dough with it.

5. Bread flour

Bread flour will make your pizza crust chewy on the inside and crunchy on the outside. However, the gluten and good source of protein found in bread flour make the pizza dough stretchy and easier to form.

Bread flour vs. Manitoba flour

Let’s see the differences between Bread flour and Manitoba flour.

Bread flour	Manitoba flour
Bread flour has a higher protein and gluten content than all-purpose flour. A crust made with bread flour can be light and airy. You can make thin-crust pizza with bread flour. Bread flour is more expensive than all-purpose flour.	Manitoba flour contains more protein and gluten than bread flour. Manitoba flour’s high protein content prevents it from producing a light and airy crust. For thick-crust pizza, Manitoba flour is the best. Manitoba flour is more expensive than bread flour.

FAQ’s

Can you add Manitoba flour to your pizza dough?

Without a doubt, you can use Manitoba flour when making pizza dough. Additionally, the high protein and gluten content can give your pizza dough the ideal structure and elasticity to make the perfect crust. Pizzas with thick crusts, however, are best made with Manitoba flour.

Is Manitoba flour the same as 00 flour?

Manitoba flour and Italian 00 flour are the same type of flour typically used in making pasta and pizza in Italy. Furthermore, in Naples, you may also find pizza with Manitoba flour.

What is the best flour to make a crispy pizza crust?

Italian 00 flour or Manitoba flour may be the best choices for flour because, compared to other flour, they contain a good source of protein or gluten. So, if you want to make the crispiest pizza, you can make your pizza with Manitoba flour.

Why is Manitoba flour so expensive?

The price of Manitoba flour is higher than other types of flour because the wheat used to make it is of higher quality and usually mixed with 00 flour. However, rather than burying expensive Manitoba flour, you can blend Manitoba wheat to make your own homemade Caputo Pizzeria flour.

Sum Up

Can you make pizza dough with Manitoba flour? Of course, you can. Due to their high gluten content, they are an ideal flour to make perfect pizza dough.

So, what are you waiting for? Make your pizza with Manitoba flour if you have enough of it.

However, if you don’t have any Manitoba flour or your budget is tight, you don’t need to buy expensive flour to make your pizza. Instead, consider using an alternative to make your pizza.