The Dough LAB Zrt. has commenced operations at its new pizza production facility in Szigetszentmiklós following an investment of approximately HUF 1.5 billion (EUR 4.2 million). Covering 2,000 square meters, the plant is regarded as Europe’s largest production facility for handcrafted Neapolitan pizzas in terms of manufacturing capacity. The company has 38 shareholders, of whom 37 are Hungarian individuals or legal entities.
The facility currently produces 27,000 pizzas per day, with production capacity expected to increase to 74,000 pre-baked frozen pizzas per day by the end of the year.
The company currently employs 18 people but plans to expand its workforce to 60 employees operating in a three-shift production schedule. For 2027, annual revenue is projected to reach approximately HUF 30 billion (EUR 84 million).
Consumer sales will initially begin through Wolt Market and the SPAR and INTERSPAR retail chains. Negotiations with additional supermarket chains and wholesale distributors are ongoing. The company also plans to expand its product portfolio to include steamed buns (Dampfnudeln) and traditional Indian naan bread. In addition, it intends to build a dedicated gluten-free pizza production facility.
The company’s primary export markets will be Austria, Germany, and Switzerland. In a later phase of expansion, distribution is planned to extend to the Benelux countries, Scandinavia, the United Kingdom, France, Spain, and Poland.