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Corrections are the messages we most want to receive. Every figure on this site is published with its working precisely so it can be checked, so if a number here disagrees with your arithmetic, tell us which page and which number and we will fix it.

What we can help with

Corrections, first and foremost. The baker's percentage arithmetic on this site is exact and every calculator displays its own check line so you can verify it against your own scale. If a chart disagrees with a calculator, or a calculator disagrees with your arithmetic, one of us is wrong and we would like to know which. Tell us the page and the number.

Stale product listings. Prices change constantly and products get discontinued without notice. If a link here goes to something that no longer exists, or to a product that is clearly not what the page describes, that is a defect and we will fix it. Wrong product listings are the single worst failure mode on an affiliate site and we treat reports of them as urgent.

Calculator questions. If a result looks wrong, it is worth checking one thing first: hydration is a percentage of the flour weight, not of the total dough. In a 1,000 g batch at 65 percent hydration the water is 387.4 g, which is 38.7 percent of the dough. That single misunderstanding accounts for most "the calculator is wrong" messages, and the baker's percentage guide works through it.

What we cannot help with

We cannot troubleshoot a specific oven fault, authorise a warranty claim, or advise on installation, gas fitting or building regulations. Your oven manufacturer's manual governs and it is the correct source for all of those. For anything involving gas connections, permanent installation or clearances to structures, use a qualified professional.

We also cannot give food-safety advice. Everything on this site is researched guidance about dough formulation and equipment, not professional instruction, and current food-safety guidance for handling and storing dough, cheese and toppings should come from your local food safety authority. The full terms are on the disclaimer page.

How messages are handled

The form delivers to a monitored inbox by email. Nothing is stored in a ticketing system, no automated reply is sent, and the address you provide is used only to reply to you. If your message needs a page changed, the change usually ships with the next deploy rather than immediately, because the whole site is rebuilt and re-checked before publishing.

Partnership and brand enquiries

We are open to working with manufacturers, and there are two things worth knowing before you write. We do not accept payment for a recommendation, and we do not publish hands-on impressions of gear we have not used, which rules out the most common request. What we can do is read a specification sheet carefully and cover a product accurately alongside its competitors.

If a specification on one of our oven pages is wrong or out of date, that is the most useful message a manufacturer can send us. Several rows across the site are marked "not published" specifically because we could not verify a figure, and a documented specification will fill them in.

Before you write about a calculator result

Four things account for nearly every "this looks wrong" message, and all four are quicker to check than to write about.

Hydration is a percentage of flour, not of the dough. In a 1,000 g batch at 65 percent hydration the water is 387.4 g, which is 38.7 percent of the dough. If you expected 650 g of water, this is why.
The percentages deliberately sum to more than 100. Flour 100, hydration 65, salt 2.5, yeast 0.3 gives 167.8 percent, and the flour weight is the dough weight divided by 1.678. That is correct rather than a bug.
Yeast figures are instant dry yeast. Active dry needs about 1.25 times the weight and fresh yeast about 3 times. Entering a fresh yeast percentage as instant is a threefold error.
Fermentation times assume DOUGH temperature. Not room temperature. A stand mixer can push dough 10F above the room through friction alone, which halves the proof time without changing a single line of the recipe.

If it still looks wrong after those four, please do write. The arithmetic is published with its working precisely so it can be challenged, and a genuine error on a reference page is the most useful thing anyone can send us.

Suggesting a product or a page

Suggestions are welcome and worth framing usefully. The most valuable ones name a gap rather than a product: a category we have not covered, a question the calculators do not answer, or a style of pizza that the reference charts leave out. Those turn into pages. A message naming a specific product is harder to act on, because a product only earns a place on a roundup if it beats what is already there for a specific kind of buyer.

If you do suggest a product, the useful details are the exact model name, why it beats the current pick at that tier, and who specifically it suits. "This is good" is not something we can verify from a specification sheet. "This is the only 16 inch multi-fuel oven under $400" is.

Questions we cannot answer by email

A recurring one is "which oven should I buy", asked without any context. That question has an answer, but it depends on how many people you cook for, whether you have compliant outdoor space, whether you want to manage a fire, and what style of pizza you actually like. Those four answers narrow thirty ovens to two or three, and the buying guide and the oven size calculator will get you there faster than we can by email.

The other recurring one is a request to diagnose a specific pizza from a description. The base diagnosis guide and the launch troubleshooting chart exist precisely for that, and they work through symptoms in the order they are most likely to be the cause rather than the order they occur.

Reporting a broken link

Internal broken links are defects and we check for them before every deploy, so if you found one it slipped through and we want it. Send the page you were on and the link you clicked. Outbound product links break differently: a listing gets pulled, a product is discontinued, or a variant is merged into another one. Those are worth reporting too, because a dead product link is the most annoying thing an affiliate site can serve.

Search-style links, the ones with a "Find on Amazon" button, will not go dead in the same way because they open a search rather than a specific listing. That is exactly why commodity lines in the build guides use them.

Why the contact form and the build-list form are different

They go to two different places on purpose. This form is delivered by FormSubmit, which emails your message straight to us and is exactly right for a one-off enquiry or a correction. The "email me this build" boxes on the build guides post to a Google Form instead, because that accumulates a spreadsheet and can actually send you the list you asked for.

An address given here is used only to reply to you and is not added to any list. An address given on a build guide is used to send that build and occasional related updates, with an unsubscribe link on every email including the first. The full detail is in the privacy policy.

What makes a correction easy to act on

Three things, and including them turns a message we have to investigate into one we can fix in minutes.

The page path, for example /reference/pizza-dough-hydration-chart, rather than a description of the page.
The specific value as it appears on the page, and the value you believe is correct.
How you got there, whether that is your own arithmetic, a manufacturer specification sheet or a published source.

Specification corrections for the oven pages are especially welcome from people who own the oven. Several rows across the site read "not published" precisely because we could not verify a figure, and a photograph of a spec plate or a manual page will fill one in.

The rest of the site is organised in the order the work happens. The calculators do the dough arithmetic, the reference charts carry the same figures as printable lookup tables, and the method guides explain what to do when the dough in front of you disagrees with the numbers. On the equipment side, the oven specification pages cover every model we track, the gear roundups pick products at three tiers, the comparisons settle the head to head questions, and the complete builds put everything together at three budgets with a running total on every line. The about page explains how all of it is put together.

Response times

This is a small site run by a small team, so replies take a few days rather than a few hours. Corrections get looked at fastest, because a wrong number on a reference page is worse than a slow reply. If your message is about a figure, including the page path and the value you calculated will get it fixed considerably faster.

Meanwhile, most questions are already answered somewhere: the calculators handle the arithmetic, the guides cover method, the reference charts are the fast lookup, and the complete builds cost out the equipment at three budgets.