Kenny Nyhus Fadil — Home Pizza Author

Kenny Nyhus Fadil is the publisher behind pizzatechhq.com and a lifelong polymath whose hobbies keep converging on process control — fermentation being one of his longest-running benches. He bakes in Sweden, where outdoor pizza ovens earn their keep in real cold, on dough from a years-old sourdough culture and a logged fermentation protocol. He writes about pizza the way an engineer with flour on his hands writes — dough first, stone temperature second, and honest about which oven upgrades change the slice and which just change the backyard’s silhouette.

The Bench

The verdicts on this site come from oven classes run against one controlled dough protocol: an Ooni Koda 16 as the portable-gas workhorse, a dual-fuel dome for the gas-versus-wood same-night comparisons, an indoor 450°C electric with a biscotto stone as the Swedish-winter reference, and a 6mm pizza steel in the kitchen oven as the honest “before you buy anything” baseline. Over all of it: an IR thermometer for stone temps, a 0.1g scale for the dough, and a dough log — hydration, ferment time, flour, result — going back years.

The Method

Every oven comparison is run on identical dough batches split across machines the same evening — the control most reviewers skip. Heat-retention claims get audited where they actually break: outdoors, in a Nordic winter. Where something sits outside this bench — commercial deck ovens, competition judging — the site says so and cites the people who live there instead.

The Network

Kenny openly publishes a network of niche sites covering the crafts he has lived in — fermentation, espresso, workshop builds, and more. The same sourdough culture that runs his fermentation bench raises every pizza on this site: the oven is just the last 90 seconds of a 48-hour process.

Connect

Reach out through the PizzaTechHQ contact page.