A pizza factory has begun operations in Szigetszentmiklós following an investment of approximately 1.5 billion forints.
The 2,000 m² facility belonging to The Dough LAB Zrt. is considered the highest-capacity manufacturer of handcrafted Neapolitan pizzas in Europe. Currently, 27,000 units are produced daily; by the end of the year, capacity is set to rise to 74,000 par-baked and deep-frozen pizzas. The company currently employs 18 staff, but plans to expand to 60 employees working three shifts. Annual revenue of approximately 30 billion forints is forecast for 2027.
According to Josep Zara, co-founder and CEO, preparing the dough industrially under controlled conditions takes the burden off the catering industry. The dough ferments for 48 hours, is shaped by hand, and par-baked on volcanic rock heated to 450°C, after which it is shock-frozen using liquid nitrogen. After brief thawing, the pizzas can be finished in a maximum of 2.5 minutes at 250–350°C.
The ownership group consists of 38 shareholders, 37 of whom are Hungarian citizens or legal entities. Retail sales will initially launch through Wolt Market and the SPAR and Interspar chains; negotiations with other retail chains and wholesalers are ongoing. The key target export markets include Austria, Switzerland, and Germany. The strategy of The Dough LAB Zrt. also includes the construction of a dedicated facility for gluten-free products, as well as the planned production of steamed buns and Indian naan bread.
Artificial intelligence was used for the translation of parts of the original German text.
