About
Welcome to PizzaTechHQ 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 […]
Welcome to PizzaTechHQ
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. PizzaTechHQ is part of a network of niche sites Kenny publishes openly. 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.
What We Cover
- Ovens – Portable gas, dual-fuel domes, indoor electrics, and the pizza-steel home-oven baseline — compared on the same dough, the same night
- Dough – Hydration ranges by oven class, cold-ferment schedules (24/48/72h), starter vs yeast verdicts, and the dough log that turns “it depends” into schedules you can copy
- Technique – Launching without the stick, turning cadence, reading char vs burn, and the failure modes everyone hits
- Stones & Steels – Conductivity, recovery time, biscotto stones, and why most first upgrades should be flour and time, not hardware
- Cold-Climate Baking – What heat retention and recovery actually mean when you bake outdoors at -5°C
Our Approach
Tested, not hyped. Every oven verdict here comes from identical dough batches split across machines the same evening — the control most oven reviewers never bother with. The site has standing biases earned at the bench: launch confidence matters more than 50 extra degrees, the cheapest upgrade is a colder and longer ferment, and “authentic wood-fired flavor” at 90-second bake times is mostly mythology. What you will not find here is nonna-romance, recipe-blog filler, or a recommendation for anything that hasn’t survived the dough log.
About the Author
Kenny Nyhus Fadil has run competing ovens against the same logged dough protocol for years — gas against wood against indoor electric — with an IR thermometer on the stone and a sourdough culture older than some of the ovens.
Contact
Have a question about an oven, a dough schedule, or a launch that keeps sticking? Visit our contact page.
