// News & Updates
From the world of Ceky.
Technical guides, product news and in-depth content for pizza professionals.
// Tendenze · Featured
Pizza doughs 2026: the era of extremes is over, balance is back
After years of extreme hydration and record fermentations, 2026 marks a turning point: 65-75% hydration, controlled maturation, consistent results every service.
// Mercato
The pizza sector is worth 15 billion: data from the 2026 Observatory presented at Tuttopizza
At Tuttopizza 2026, the Pizza Observatory documented a sector with 50,000 pizzerias, 8 million pizzas per day, and energy costs as the primary operational challenge.
// Tendenze
Hot honey on pizza: the trend taking pizzerias worldwide
Hot honey has moved from an American niche to a headline ingredient on pizzas worldwide. What drives the trend, how it performs in the oven, and why high temperature changes everything.
// Mercato
Neapolitan pizza worldwide: data and trends for 2025
Neapolitan pizza has become one of the most exported gastronomic symbols in the world. Here is what the numbers say and where it is growing fastest.
// Novità
ceky.it is live: 3D models, augmented reality and full technical specs
Since 1935 we have built artisan ovens. Now you can explore them in three dimensions — and see them in your kitchen before you buy.
// Guida all'Acquisto
Italian Tax Relief 2026: recover up to 40% of the cost of your Ceky rotating oven
Italy only. Under the Piano Transizione 4.0, Italian pizzerias can recover up to 40% of the cost of a rotating oven. Here is how it works and which Ceky models qualify.
// Fiere & Eventi
Ceky at HOST 2025: a project supported by the Lombardy Region ERDF Programme
Ceky took part in HOST Milano 2025, one of the leading international trade shows for the hospitality and food service sector.
// Guida Tecnica
Rotating oven and staff training: what your team needs to know to get the best results
Managing a professional rotating pizza oven effectively requires specific technical knowledge that goes beyond hands-on experience alone.
// Guida all'Acquisto
How to choose the right oven based on your pizzeria's production volume
Buying a professional pizza oven is a genuine investment in productivity. The decision must take concrete operational factors into account.
// Tecnica di Cottura
From oven to plate: how baking affects the crunch and flavour of pizza
When we talk about the perfect pizza, ingredients come to mind first. But it is the time in the oven that defines the texture, crust crispness, and depth of flavour.
// Guida all'Acquisto
Professional wood-fired oven: rotating or static deck? The right choice for your pizzeria
A professional wood-fired oven is more than an essential tool — it is the true heart of your venue. Find out how to choose between a rotating and a static deck.
// Azienda
Ceky joins the Associazione Verace Pizza Napoletana
A new chapter in Ceky's history opens with a prestigious recognition: admission to the Associazione Verace Pizza Napoletana (AVPN).
// Guida all'Acquisto
From Neapolitan to gourmet pizza: how to choose the right oven for your pizzeria
The choice of pizza oven is decisive for ensuring quality and consistency. Find out how to navigate between wood, gas, and electric.
// Ispirazione
How the right oven can turn your pizzeria into a local icon
Every successful pizzeria has a hidden secret. It is not just the recipe — it is the oven itself: the centrepiece around which efficiency, quality, and reputation revolve.
// Design & Personalizzazione
Customise your professional oven: when design meets functionality
In the restaurant world, a high-performing oven is essential. But the real difference comes from an oven designed to the specific needs of your pizzeria.