Czelli C5 pizza flour (pizzaliszt), the pizza-dedicated bag of the Celldömölki Malom consumer line, developed for long-maturation, thin-crust pizza. Protein prints at 12.5 g per 100 g with 3.8 g fiber. The mill's own recipe pairs 500 g flour with 300 g water and an 8 to 10 hour cold rest, targeting a dough that stretches thin and bakes crisp outside, airy inside, whether Neapolitan-style, thin Italian or a thicker home pan. 100 percent Hungarian GMO-free wheat, no improvers or additives. Sold as 1 kg bags.
Czelli C5 pizza flour (pizzaliszt), the pizza-dedicated bag of the Celldömölki Malom consumer line, developed for long-maturation, thin-crust pizza. Protein prints at 12.5 g per 100 g with 3.8 g fiber. The mill's own recipe pairs 500 g flour with 300 g water and an 8 to 10 hour cold rest, targeting a dough that stretches thin and bakes crisp outside, airy inside, whether Neapolitan-style, thin Italian or a thicker home pan. 100 percent Hungarian GMO-free wheat, no improvers or additives. Sold as 1 kg bags.
The catalog window for Czelli Malom Pizzaliszt C5 is 0–42 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Pandough users most often plan about 26 hours for this flour in Traditional Napoletana, based on 6 bakes.
Pizzaliszt C5 | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | 4.1-13.2h 22°C | 3.8-12.1h 22°C-1h |
