Description
Pizza flour for the perfect homemade pizza
Celldömölk Mill's flours — including our special pizza flours — are made from high-quality, carefully selected wheat grains using traditional milling methods. One of the mill's points of pride is Czelli C5 flour, developed specifically for pizza dough.
It provides an ideal structure, stretchiness, and a crispy result, whether for home or even professional pizza-making.
Controlled production
In our own laboratory, we strictly monitor the entire production process, from the delivery of the raw material all the way to the packaging of the finished product.
Miller's expertise
Our experienced millers monitor the milling process day after day, so that every bag of Celldömölk Mill pizza flour reaches your kitchen at the best quality.
A natural foundation for home baking
Czelli Mill's wheat flours are made from selected, 100% natural, non-GMO wheat using traditional milling methods. From low-food-mile raw material grown in the sunlit fields of the Carpathian Basin, we produce reliable flours free from additives and preservatives.
Choose Celldömölk Mill's pizza flours — rooted in tradition yet produced with modern methods — and conjure up truly delicious dishes for your loved ones!
For us, quality isn't a promise — it's the baseline
In our own laboratory, we continuously test the wheat batches and flours, from the arrival of the raw material all the way to the packaging of the finished product. Our experienced millers carefully oversee every step of production.
The secret of our flours lies in their naturalness, their consistent gluten content, and their carefully controlled quality. No need for texture improvers or unnecessary additives — just the strength of the wheat and the mill's expertise.
More sustainable operation, a more mindful ingredient
At Czelli Mill, we care about sustainability too. We make use of every part of the wheat, and the milling is supported by energy-conscious operations and a solar park. That's how a Hungarian, more natural, and more environmentally conscious ingredient gets into your kitchen — one that truly feels good to bake with.
Hungarian ingredients, verified quality
This product is made from a plant-based raw material, wheat, that was harvested, cleaned, processed, and packaged in Hungary. All of these operations are carried out by Celldömölki Malom Kft., with Hungarian ownership and Hungarian employees.
Clean composition
Composition: 100% wheat flour. Material used: the grain of common wheat (Triticum aestivum).
Made by mill grinding
The product is made by a mill grinding process from carefully inspected wheat batches.
Non-GMO
The product is non-GMO and free from foreign odors and flavors.
Quality and compliance
The quality of the delivered batch meets the requirements set out in the product specification. From a microbiological standpoint, the flours we supply comply with the requirements of Hungarian Ministry of Health Decree 4/1998 (XI.11.).
For chemical contamination — toxins and heavy metals — they are inspected in accordance with Regulation (EC) No 1881/2006 and its amendments, and for pesticide residues in accordance with Regulation (EC) No 396/2005.
Storage conditions
The product should be stored in a clean, dry, cool place.
Not recommended for people with gluten sensitivity.
| Average nutritional value per 100 g of product | |
| Energy | 1443 kJ / 340 kcal |
| Fat | 1.1 g / of which saturated fatty acids 0.3 g |
| Carbohydrate | 68.2 g / of which sugars 3.1 g / of which starch 65.1 g |
| Fiber | 3.8 g |
| Protein | 12.5 g |
| Salt | 0.05 g |
| Contains | cereal (gluten) |
| Best before | 6 months |
Recipe
Homemade Pizza with Czelli Pizza Flour
Make a thin, airy pizza with a crispy edge at home using Czelli Pizza Flour. With a longer rest, the dough is easier to shape, tastier, and has a truly pizzeria-style character.
Ingredients for the pizza dough
Instructions
1. Place the ingredients in a mixing bowl and knead into a uniform dough. Once the dough comes together, knead it in a stand mixer for another 8–10 minutes.
2. Cover the dough and let it rest in the mixing bowl for 30 minutes.
3. Then divide it into equal parts and shape 3 dough balls. Oil the surface of the balls, cover them with a plastic bag, and refrigerate for 8–10 hours.
4. After taking them out of the fridge, leave them on the counter for 1 hour so the dough warms up a little.
5. Stretch the dough out by hand as thin as possible, leaving a thicker rim about 1–1.5 cm (½ in) wide all around the edge. Then add your desired toppings.
6. Let the topped pizza rest for 10–15 minutes, then bake it in a preheated oven.
Baking suggestion
Set the oven to conventional (top-and-bottom) heat and preheat to 240–250 °C (465–480 °F). If your oven can go higher, you can even bake at 300–320 °C (570–610 °F) with a shorter baking time.
Authentic pizzas are baked at 380–400 °C (715–750 °F). In a home oven, the pizza is usually done in 8–12 minutes.