I'm currently in Greece, I'm trying to find some Manitoba flour but it seems nobody here have ever even heard the name. And I asked in bakeries and restaurants, too, just to be sure to find it.
What a different "term" for Manitoba could be? I already checked for the translation and even the Greek term is widely unknown; on the other hand I've had people telling me about flour 75%, flour 50%, and so on. So, maybe they just use a different term at all for the Manitoba flour? (I seriously doubt it, but…I can't come up with anything better)
Best Answer
You need what Anglo-Saxon countries call "bread flour". The wheat for bread flour is not cultivated in Europe, so European bakers tended to import small amounts from Canada and call it "Manitoba flour". The term is falling out of use nowadays, at least I have not seen it much in the newer literature.
If you can buy bread flour somewhere, that's good, but chances are that it is not available at all. Else you can 1) add gluten, or 2) make the recipe nevertheless and live with the fact that it is slightly different, or 3) choose a different recipe. All the countries which don't use bread flours still have enjoyable breads and pizzas, so it is doable.