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
Coal assay non-combustible residue left after coal is burnt. It represents the bulk mineral matter after carbon, oxygen, sulfur and water (including from clays) has been driven off during combustion. Analysis is fairly straightforward, with the coal thoroughly burnt and the ash material expressed as a percentage of the original weight. It can also give an indication about the quality of coal. Ash content may be determined as air dried basis and on oven dried basis. The main difference between the two is that the latter is determined after expelling the moisture content in the sample of coal The fixed carbon content