Coal-fired pizza in an Arizona chain and one more in Las Vegas. The growing popularity of coal-fired pizza in the 2010s was identified as a major market for anthracite coal suppliers, most of whom are in Pennsylvania's Coal Region, who generally see a declining market due to alternate industrial and home heating fuel sources. Concerns have been raised about particulates, sulfur dioxide and CO emissions from coal-fired pizza ovens. Coal-fired pizza Coal-fired pizza is a pizza style in the United States. New York-style pizza and New Haven-style pizza are often cooked in coal-fired pizza ovens. A coal-fired oven can reach and cook
Energy value of coal its chemical composition, so calculating the actual usefulness of coal as a fuel requires determining its proximate and ultimate analysis (see "Chemical Composition" below). Chemical composition of the coal is defined in terms of its proximate and ultimate (elemental) analyses. The parameters of proximate analysis are moisture, volatile matter, ash, and fixed carbon. Elemental or ultimate analysis encompasses the quantitative determination of carbon, hydrogen, nitrogen, sulfur and oxygen within the coal. Additionally, specific physical and mechanical properties of coal and particular carbonization properties The calorific value ""Q"" of coal [kJ/kg] is the heat liberated by its complete combustion with oxygen.