Manitoba flour is important for preparations that require long proofing. Thus, for panettone, brioches, pizzas, bread and other preparations rich in eggs and butter, it is essential. In fact, yeast releases CO2 by feeding on starch. Gluten envelops the air bubbles caused and thus causes abundant levitation.
By way of comparison, French flours have a gluten rate of between 7 and 9% at most; for Manitoba-type wheat flours, this percentage goes up to 13%! Gluten, often pointed out in recent years, is a natural binder that is absolutely harmless to health, which makes it possible to obtain a very elastic dough. It is this elasticity that allows your dough to rise well while maintaining real strength.
Note : Molino’s Manitoba PZ9 flour has a gluten content that varies from 14 to 16%!
Manitoba flour: the secret to a successful pizza dough
Much of the secret to successful pizza dough lies in Manitoba flour. When used, this flour makes it possible to obtain, after kneading and rising, a dough that is easy to spread and flexible. While the pizza is cooking, the dough always rises, becomes golden and crisp, but retains a perfectly soft inside. This type of flour reacts very differently from flours produced in France, even if they are organic.
Manitoba flour is easily manipulated to obtain dough. Whether in a bread machine or by hand, just add organic sourdough or yeast and salt. Often, on the back of the bag of flour according to the brand, recipes are given, here is an example:
Mix 300 g of T65 flour and 200 g of Manitoba flour. Add lukewarm salted water to the mixture, then the yeast.
Work the dough thus obtained by kneading the mixture properly.
Leave to rest in a floured basin for three hours.
Don’t forget to cover the basin with a tea towel. Then prepare dough pieces and let stand for 30 minutes.
Your pizza dough made in this way is just waiting to be tasted!
Which Manitoba flour to choose?
The letter “T” symbolizes the types of flour that exist. There are white flours (T45, T55, T65), semi-complete and whole flours (T80, T110, T130, T150). It is advisable to use flours from organic farming, especially when you need a flour above T55 such as Manitoba flour. Why ? In fact, whole flours contain a lot of bran. However, bran contains residues of herbicides and pesticides …
In addition, there are many brands that offer Manitoba flour. The choice of a precise brand is therefore not easy. Each brand has a specific characteristic. For example, the Molino Spadoni brand offers “00” type flours, including Manitoba flour. “00” is an Italian typology. Type “00” flours have great baking value and are refined.
1 kilo bag of manitoba flour
Indeed, the classification of Molino Spadoni noted PZ makes it possible to differentiate between Manitoba flour and plain flour. Manitoba flour of this brand is PZ8 and has a leavening time of 24 hours.
In addition, Priméal also offers T65 Manitoba wheat flour from organic farming. You can find it on the net or in supermarkets. These flours are to be stored away from light and in a dry place. Caputo Manitoba Oro flour, offered on Amazon , is also great value for money.
A word about the brand: Mulino Caputo is a family brand of flour, and Caputo’s slogan could not be clearer: “Il mulino di Napoli”, in other words “The miller of Naples”. Do you want to make Neapolitan pizzas? You know which flour to choose!
How much is a kilogram of Manitoba flour?
The question is worth asking because the purchase of a single kilogram of Manitoba flour is often peaking. Thus the already mentioned brand Caputo Manitoba Oro offers for sale bags of flour of 1 kg, made in Italy, for almost 11 €! This price is excruciatingly high, but it can turn out to be much sweeter if you go for a set of 10 bags. In this case, the price is only 2.81 € / kilo, which turns out to be a very good price. It is in fact this type of “batch” that should hold your attention, as Manitoba flour keeps easily in a cool, dry place.
The advantage of Amazon is to offer you fast delivery at a low price (or free if you are an Amazon Prime member) but also to offer you several types of Manitoba flour, with higher or lower gluten levels, and with various characteristics, especially organic flour.
For Italian delicatessens, Manitoba flour is generally sold between € 3.5 and € 5 per kilo depending on the brand, the source and the hardness of the product. These prices vary, of course, depending on the city in which you reside.
Products imported from Italy generally have a rather expensive unit price, hence the advice to prefer “semi-wholesale” purchases. Another point: do not hesitate to ask your local seller, in the Italian delicatessen in your city: he will undoubtedly be able to refer you to types of flour and wheat particularly suited to your needs. , be it pizzas or other classics of Italian cuisine. His advice is that of an expert, and he or she will undoubtedly have valuable advice for you.
A recipe for pizza dough with Manitoba flour
Among the countless pizza dough recipes, we’ve decided to share our little favorite with you. Pizza lovers, cook!
Manitoba flour pizza recipe
Ingredients needed for 4 pizza dough (= 4 pizzas):
550 gr of Manitoba Caputo flour
1 to 2 tablespoons of salt
about 1 gram of baker’s yeast / fresh yeast
260 grams of lukewarm water
40 ml of virgin olive oil
The preparation steps:
Mix the yeast and water, set aside. Place your flour in a bowl, then form a well in the center. Pour your yeast and water mixture into this well, and add the olive oil and salt.
Form a ball with this mixture, and knead 10 to 15 minutes using a food processor.
Once kneading is complete, wrap your dough in a damp cloth, then let the dough rise for 48 to 72 hours.
Bake your Manitoba Caputo flour pizza:
Preheat your oven to 270 ° (thermostat 9). Meanwhile, separate the dough into 4 equal dough pieces.
Stretch each dough by hand until the dough is 3-6mm thick.
Spread your tomato sauce (or your cream base!) As well as the desired garnish on each dough.
Once your oven at 270 °, bake for 5 to 6 minutes of cooking.
All you have to do is enjoy!
Why such a long lifting time?
Yes, you read that correctly above: with such products, it is recommended to respect a time to rise of 2 to 3 days. Quite simply to make the most of the unique properties of this type of flour and of the “hard” wheat that composes it! The rate of proteins contained in this flour requires a longer standing time than the average. It is also thanks to this that the quantity of yeast used is very low: count between 0.5 and 1 gram!