Manitoba flour, also known as the red wheat flour in North America, is one of the most common flour to bake pizza with. Originating from the Canadian province of Manitoba, this flour can prove to be your next favorite when you try to bake an authentic Neapolitan pizza.
Manitoba flour is generally considered to be a strong flour in comparison to weaker flour because of its high protein content. So, in this article, we'll be talking about Manitoba flour protein content, substitutes for Manitoba flour, and if you can use Manitoba flour for pizza dough.
However, if you're looking for a quick pizza made with the best flour blend, order authentic Neapolitan pizza shipped all the way from Italy to your doorstep. To know all about Manitoba flour pizza, keep on reading below!
Can You Use Manitoba Flour For Pizza Dough?
If you're wondering, is Manitoba flour suitable for pizza dough? Yes, it is. However, it is expensive and is usually mixed with 00 flour. You can save money by using a blend, like Caputo Pizzeria flour, which is made from Manitoba wheat and other kinds of wheat.
Manitoba flour is used to make the long-risen dough and is milled in Naples, Italy. In addition to being a healthy choice, Manitoba flour also contains a high concentration of protein. Its W content is higher than average flour, so you can make a bigger dough ball with it.
It also produces more gluten and protein, which contribute to the proper fermentation of the dough. Compared to regular flour, it is also more durable. This type of flour has less gluten than all-purpose flour, so it won't stretch as much while baking. However, if you want a thin, crispy base, you can use Manitoba flour for your pizza.
What Are Some Manitoba Flour Substitutes?
If you're a die-hard fan of Manitoba flour, you may be wondering, "what is a substitute for Manitoba flour?" There are a few good substitutes for Manitoba flour that will work just as well. Manitoba flour is a refined form of common wheat, so substituting it in your favorite recipes won't hurt.
If you're allergic to gluten, you should consider using another type of flour. While Manitoba flour is known for its strong, cold-resistant texture, it isn't gluten-free or wheat-free. It's a popular choice among bakers due to its high protein content and W value.
However, this type of flour is not suitable for celiacs. It's also prone to absorbing a lot of water, so be sure to check the label to see if the product you're buying has this characteristic.
1. Whole Wheat Flour
The first Manitoba flour alternative is whole wheat flour. Whole wheat flour contains 100% of the red wheat kernel, endosperm, and bran.
This flour retains the beneficial nutrients and is higher in fiber. Unlike all-purpose flour, it is also darker in color. If you're not willing to make the switch, bread flour is an excellent choice for replacing Manitoba flour. It's also healthier than its wheat cousin.
2. Bread Flour
White bread flour is another great Manitoba flour substitute. This flour is made from hard red spring wheat, and it contains 12 to 15% protein. Manitoba flour contains no bran, wheat germ, or chaff. The high gluten content and excellent structural support make it a good replacement.
Another great substitute for Manitoba flour is Nuvola. This flour is less refined than Tipo 00 and has a dark appearance. It is used for pasta, too, but you should blend hard wheat into the flour to get the desired flavor.
If you can't find Manitoba flour, try Caputo Nuvola instead. It has the same texture and color but is less refined. It provides a light and airy pizza crust and is great for a long fermentation Neapolitan-style pizza.
4. Farina D'America
If you're not familiar with Manitoba flour, you might want to try Farina D'America, produced by Molino Spadoni. This is a strong flour made in Italy. It is made from soft wheat that has lower gluten content than hard wheat.
It is widely used for all-purpose flour, pastry flour, and bread. The texture of these flours is similar, so you may not even notice the difference.
5. Soft Wheat Flour
Soft wheat flour is another good Manitoba flour substitute. This flour is made from soft wheat that is grown in the Manitoba area. It contains insoluble proteins and the gas of leavening, which results in a noticeable enlargement of baked goods. In addition, soft wheat flour makes bread softer.
Other Flour Options
If you're worried about gluten, try using cornflour. It is also available in many other varieties of wheat. Buckwheat flour has a nutty flavor and high protein content. To know more about frozen pizzas made with the best flour blends, click here.
It is an excellent substitute for Manitoba flour and is an excellent choice for falafel. Rice flour is another versatile substitute. You can use it in sweet and savory baked goods. You can even use rice flour in Indian dishes such as dosa.
Another option is manioc flour. Made from the roots of manioc, this flour has a very mild flavor and can be used in many applications, including baking cookies and cakes.
Why You Should Use Manitoba Flour
While Manitoba flour is not the most popular flour in Italy, it is still a good choice for those who want to bake gluten-free baked goods. Its high gluten content (14%) is great for loaves of bread and cakes and is commonly used in the confectionery industry.
The insoluble proteins create the leavening gas, and it will make your baked goods puff up. You can also use Manitoba flour for other baking needs, including cookies, cakes, and other pastries. Let's see why you should use Manitoba flour below:
- One of the best reasons to bake pizza with Manitoba flour is that it has a high amount of gluten, which makes it great for bread and other products that need a long leavening time.
- This flour is used in puffed croissants and donuts and is often used in complex recipes like pizza. It is also used to make seitan, a vegan protein. This flour is a great substitute for all-purpose flour when making pizzas.
- Its elasticity is one of the most important things to look for when making pasta. While other flours might be easier to work with, Manitoba flour retains starches better.
- Since it's made from durum wheat, Manitoba flour is also suitable for making softer pasta shapes.
If you're looking for the best yeast for pizza to use with your flour blends, click here to know more.
Why is Manitoba Flour Stronger Than Other Flour?
If you're trying to decide whether to purchase Manitoba flour or another flour, you've probably noticed that it has a high protein content. This is due in part to the flour's high concentration of two proteins known as glutenin and gliadin.
If you want to know more about the protein content in other types of pizza, click here.
Manitoba flour, which is a type of whole wheat flour, is rich in protein, fiber, and several minerals. This makes it a versatile ingredient for a variety of baked goods and doughs.
It has a high protein content, which is one of the reasons it has a high "W" rating. The higher the "W" value, the stronger the flour is. However, if you cannot find Manitoba flour in your area, you can always opt for all-purpose or bread flour.
Manitoba flour is used for the production of egg pasta outside of Italy. It is also used to make dough for specific types of bread, including french baguettes. This makes it a popular flour for baking certain kinds of pizza, such as long-leaven pizza.
Chefs refer to this flour as "strong" flour, and this is due to its high protein content. It is also used for pastries. It is also used for pastries, including savory and sweet panettone. Manitoba flour can also be used to make croissants, doughnuts, and more.
Lastly, you should consider using flour with similar protein content to bread flour. Bread flour has a lower W Factor and is less elastic than Manitoba flour, but both types of flour are great for baking pizzas.
Manitoba flour is also great for hard-baked goods. It allows you to make crusty bread with an open crumb. Manitoba flour contains high levels of gluten, which traps carbon dioxide produced by yeast fermentation.
The strength of gluten is vital in the bread-making process. It also increases the strength and elasticity of the dough, which helps it rise during the baking process. It also resists longer kneading, which makes the bread chewier.
With a delicacy like Manitoba flour - gluten is not your enemy and may just become a staple in your diet. However, this rare winter flour is extremely rare to come by in the United States. You can get it imported or choose to order authentic Neapolitan pizza within just a click and enjoy the pizza dough made from the best Manitoba and 00 flour blends.
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