StrongHungary
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 Malom Pizzaliszt C5 is a type 00 flour and 12.5% protein. 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.
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