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Author Topic: Manitoba Flour for NY Style  (Read 1444 times)

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Offline brooklynpizza12

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Manitoba Flour for NY Style
« on: July 28, 2015, 05:58:55 AM »
anyone have experience using Manitoba flour for New York style pizza? I can't get all trumps or KASL high gluten flour in my country.

Can anyone please give me some feedback on using Manitoba or can recommend another Italian flour that has a high protein percentage?

Thank you

Offline norma427

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Re: Manitoba Flour for NY Style
« Reply #1 on: July 28, 2015, 06:52:28 AM »
eugenekim78,

Maybe my post, and the links within at Reply 2 http://www.pizzamaking.com/forum/index.php?topic=37567.msg375570#msg375570 might help you.

Norma

Offline brooklynpizza12

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Re: Manitoba Flour for NY Style
« Reply #2 on: August 04, 2015, 06:37:01 AM »
eugenekim78,

Maybe my post, and the links within at Reply 2 http://www.pizzamaking.com/forum/index.php?topic=37567.msg375570#msg375570 might help you.

Norma

Thank you Norma

Offline Portmantoe

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Re: Manitoba Flour for NY Style
« Reply #3 on: August 11, 2015, 04:56:32 AM »
Don't do it. Your pizza will be too tough and chewy. I've tried and didn't like it at all.

Like you, I don't have access KASL, but I've found that a mix of bread flour and all purpose works well enough. I guarantee in a country like South Korea you can find these two types. Manitoba is generally used to help strengthen other flours and is rarely used on its own.

If you have any other questions, PM me. I'm guessing we have access to similar imported flours, and I've tried most all of them.

Russell

Offline Portmantoe

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Re: Manitoba Flour for NY Style
« Reply #4 on: August 11, 2015, 05:26:36 AM »
Let me state, however, that the Manitoba I tried from 5 Stagioni was 14.5% protein. This 18inch pizza was made with a flour blend to 13.7% protein, 64.5% hydration and 5.5 minute bake in my deck oven @585. It had a good balance of crispy and soft.

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