Manitoba flour contains slightly more protein (14%) than most types of pizza flour. In general, pizza flour contains 11 to 12% protein.
More protein means a stronger gluten network. So with Manitoba flour you get an elastic dough. But also a firmer dough. The dough becomes firm because one of the properties of Manitoba is that it can absorb a lot of water. This is possible up to 90% of its own weight. That is called high hydration. The result is an easily digestible dough.
On the other hand, you have to rise Manitoba dough longer. Because of the stronger gluten network, your dough simply rises slower. Because of the slow rising, you also use less yeast compared to recipes based on 'normal' pizza flour.
You can make pizza dough from only Manitoba flour. What professional pizza bakers also do is to strengthen a 'weaker' flour (with a lower W value) by adding Manitoba.
Manitoba is also very suitable for making ciabattas due to its higher protein content.
If you want to make dough with Manitoba, you can take as a starting point: 300 to 350 ml of water on 500 grams of flour. That is a hydration of 60% or 70%.
Technical data Manitoba “Ora” - Molino Caputo
P / L value: 0.6