this post was submitted on 17 Apr 2025
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I think it is not always produced in Manitoba, but it is the name of the kind of wheat flour that is best for pizza.
Durham wheat (also grown in large amounts in Manitoba) is considered one of the best for making pasta flour.
It's kind of funny how many non-Italian things go into making that distinctly Italian food, pizza. I don't think of this as a criticism, but a credit to them, that they will unashamedly take those things they can't find or weren't originally found in their region and make them their own.
Just remember, it takes exploring half the world to make a Hawaiian pizza.
Ya, I would assume that although the name originated from here, it's grown throughout the prairies and probably the states as well.
Still interesting to know that our name is attached to it though. I've always thought that "manitoba flour" was just regular flour that was local.
It is a Canadian hybrid wheat developed specifically to grow in the prairies, Completely developed in Canada by Canadian agriculturalists. I learned that way back in elementary school. That was way back when the Canadian teachers actually knew something about Canada.
I probably learned that as well but just don't remember it. I do know we've developed a lot of different hybrids from the Morden research station over the years. (I used to live across the street from there, years back.)
Goes back to the early 1900's.
https://www.thecanadianencyclopedia.ca/en/article/marquis-wheat
I've never heard of Manitoba flour.
Why is it good for pizza?
It is a strong white flour, it builds quite a strong glutinic net (I am translating from Italian here) and therefore keeps a good elasticity after rising, while being stretched and pulled.