Manitoba flour: what it is and it is used for "> Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Preparation time: 15 minutes


  • 1 tbsp. – dry active yeast
    2 cups – warm water
    2 tbsp. – dry milk powder
    2 tbsp. – granulated sugar
    2 tbsp. – olive oil
    4 cups - white bread flour or Manitoba flour or Tipo '00' flour
    1 tsp. – salt


  • Using a bread machine:
    Place all dry ingredients into a bread machine maker pan if available
    Add lukewarm water. Set the bread machine to dough cycle. Place the bread machine pan into the bread machine maker.
    It takes about 30 minutes for the dough cycle to mix the dough. The rest of the cycle the dough will be rising for about one hour.

    To make dough by hand:
    Combine yeast, water, milk powder and olive oil in a large mixing bowl. Stir well and allow the yeast to develop. Add flour and salt. Knead the dough into a ball shape. Transfer the dough onto a large greased bowl. Let dough rise until doubled in volume.
    Knead the dough and split in two equal halves. Each half of the dough makes one 13” pizza. You can freeze the second half of the dough is it is not used. Just coat it with olive oil, and place it into a freezing bag. You can freeze the dough for a couple of months, and then when the dough is needed, just place it overnight into refrigerator to thaw.
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