Data.

9 guides tagged Data.
Ooni Koda 16

Our pick for Data.

Ooni Koda 16

Buy Now. From When to Buy a Pizza Oven (2026).

Check price
  1. 01Explainer · ~11 min readPizza Flour Protein Content: The Published Numbers, and the Two We Could Not GetKing Arthur publishes a protein ladder running from 8 percent for pastry flour to 14.2 percent for high-gluten, and Commission Regulation (EU) No 97/2010 specifies Pizza Napoletana flour at 11 to 12.5 g percent protein. But the Italian system specifies strength, not just protein, which is why an American protein number alone cannot tell you what a flour will do. Below: both specifications in full, Caputo's own figures, and two numbers we went looking for and could not find.
  2. 02Explainer · ~11 min readPizza Dough Salt and Yeast Ratios: Both Published Figures, and the Thirtyfold GapCommission Regulation (EU) No 97/2010 specifies 50 to 55 g of sea salt and a flat 3 g of brewer's yeast per litre of water. The AVPN's own website recipe specifies 40 to 60 g of salt and 0.1 to 3 g of fresh yeast, which is a thirtyfold range for the yeast inside one document family. Below: both figures converted to baker's percentages with the division shown, what salt is actually doing, and why the yeast range is that wide.
  3. 03Explainer · ~10 min readHow Much Dough Per Pizza: The Weight Table, With the Arithmetic ShownRoughly 1.2 to 1.7 g of dough per square inch of finished pizza, which puts a 12 inch pizza at about 137 to 190 g. That band is our own arithmetic, derived from Commission Regulation (EU) No 97/2010, which specifies dough balls of 180 to 250 g for a pizza of no more than 35 cm. Below: the full table by size with the area column visible so you can check the working, plus the disagreement between the EU regulation and the AVPN's own recipe.
  4. 04Explainer · ~11 min readPizza Dough Hydration Explained: The Sourced Numbers, and What Each Band DoesNeapolitan dough runs 55.6 to 62.5 percent hydration, a figure derived from the AVPN's specified ratio of 1 litre of water to 1,600 to 1,800 g of flour, while Commission Regulation (EU) No 97/2010 fixes a single 55.6 percent by specifying 1 litre of water to 1.8 kg of flour. Hydration is nothing more mysterious than water weight divided by flour weight. Below: the division itself, a sourced hydration table by style, and the part that actually helps, which is what each band does to your bake.
  5. 05Explainer · 16 minThe Pizza Oven Database: 66 Ovens, Every Spec Sourced, Nothing GuessedOne sortable reference table for every pizza oven we can verify, with a provenance marker on every figure so you can tell a certified rating plate from a marketing claim. Includes two numbers nobody else publishes: dollars per square inch of pizza, and burner output per square inch of pizza. Where a spec is genuinely unpublished we print "not published" and leave the arithmetic blank rather than fill the gap with a guess.
  6. 06Explainer · 17 minPizza Oven Temperature and Cook Time Chart: The Sourced ReferenceThe two documents that formally define Neapolitan pizza state the floor and dome temperatures in opposite order. The AVPN puts the cooking surface at 380 to 430°C and the dome at 485°C. The EU regulation puts the floor at 485°C and the dome at 430°C. Below: the full temperature and cook-time chart by style with every figure attributed, plus why your infrared thermometer and your oven's gauge will never agree.
  7. 07Explainer · 16 minWhat It Actually Costs to Run a Pizza Oven: The Real Math, Fuel by FuelThe fuel in a homemade pizza costs between 1.7 cents and 10.6 cents. We derived that from manufacturer-published burner ratings and wattages, US Energy Information Administration energy prices, and arithmetic we show in full so you can check it. Includes cost per hour, cost per million BTU, and a break-even table for whether a cheaper-to-run oven ever repays a higher sticker price. Spoiler: almost never.
  8. 08Explainer · 13 minPizza Oven Price Index: The Oven Barely Moves, the Accessories Never StopWe tracked the price of 134 pizza ovens, accessories, and dough tools every day for 16 days through the official Amazon Product Advertising API. Gas and multi-fuel ovens changed price 10.3% of the time. Baking stones and steels changed 0.0% of the time. Thermometers and scales changed 75.0% of the time. The advice that follows is the opposite of what you have been told: do not wait for a deal on the oven, time the accessories.
  9. 09Explainer · ~10 min readWhen to Buy a Pizza Oven (2026): What Our Own Price Tracking ShowsThe standard advice is to wait for a sale. Our own tracking says the opposite for the oven and exactly that for the accessories. Across 16 days and 10 automated checks of 134 products, gas and multi-fuel ovens changed price 10.3% of the time while thermometers and scales changed 75.0% of the time. Here is how to time a purchase using data rather than folklore.
Back to the Journal

Our top-rated pizza ovens

Whatever you decide, these are the ovens we recommend, ranked on stated floor heat. Live price check on each.

As an Amazon Associate we earn from qualifying purchases, at no cost to you.