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
A-class destroyer (1913) tons and had a length of around . All were powered by triple expansion steam engines and had coal-fired water-tube boilers (although initially, some had "locomotive type" fire-tube boilers in lieu). Armament was generally one QF 12 pounder on a bandstand on the forecastle, up to five QF 6 pounder and 2 single tubes for torpedoes. The "Daring" and "Havock"-class ships initially had a third tube in the bow, fixed to fire straight ahead, but this was found to weigh down the bows and it was possible for the ship to run over its own torpedo when moving at high