Hungarian foodtech company The Dough LAB has completed a HUF 1.5 billion (€4.2 million) investment in a new pizza production facility in Szigetszentmiklós, Europe’s largest-capacity artisanal Neapolitan pizza factory.
The new 2,000-square-metre facility on the outskirts of Budapest has started commercial production with a current daily capacity of 27,000 pre-baked frozen Neapolitan pizzas, a figure expected to almost triple to 74,000 units per day by the end of 2026.
The Dough LAB plans to increase its workforce from 18 employees to 60 as production shifts to a three-shift operating model. Management is targeting annual revenue of HUF 30 billion by 2027.
Reinventing premium frozen pizza
Founded by the team behind Budapest’s Neverland Pizzeria, the company developed its manufacturing model after identifying one of the biggest operational challenges facing premium pizza restaurants: producing authentic Neapolitan dough consistently while managing labour shortages and rising costs.
Each pizza dough undergoes 48 hours of fermentation, is hand-shaped, par-baked on volcanic stone at 450°C, and then flash-frozen using liquid nitrogen, allowing restaurants to deliver artisan-quality pizzas with significantly less preparation time.
Retail rollout begins in Hungary
The Dough LAB will initially launch its products through Wolt Market, as well as SPAR and INTERSPAR supermarkets across Hungary. Beyond the domestic market, the company has already identified Austria, Germany and Switzerland as its first export destinations.
