Szigetvári Malom Pizzaliszt

StrongHungary

Pizzaliszt from Szigetvári Malom (LAMEPÉ Kft.), a mill in Szigetvár, southern Hungary. The panel prints 12.0 g protein and 3.2 g fiber per 100 g, and the mill describes the bag as a high-protein flour for long-resting pizza doughs that stays light, elastic and flavorful. Made from 100 percent Hungarian GMO-free wheat with no additives. Sold as 1 kg and 5 kg bags.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 34 h.
Hydration range. From its specs, Pandough estimates 58–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Szigetvári Malom Pizzaliszt fermentation range

The catalog window for Szigetvári Malom Pizzaliszt is 0–34 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.