Food science · Pizza · Product development
The Green Light Lab™
Practical answers for people who want to understand what changed, why it changed, and how to make the next test better.
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Start with the problem in front of you.
Each article turns a familiar kitchen or production problem into a controlled, useful learning opportunity.
Why Pizza Gets Soggy in the Box—and How to Keep It Crisp
Why does crisp pizza soften in a takeout box? Ray Sierengowski explains moisture, packaging, and his experience with Perfect Crust Pizza Liners.
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National Pizza Month 2026: What the Industry Is Actually Doing to Sell More Pizza
National Pizza Month is bigger than discounts. A food scientist, chef and independent pizza operator looks at how pizzerias compete on price, quality, experience and community, plus why events like Pizza Expo matter.
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Salt in Pizza Dough: How Much to Use and Why It Matters
Learn how salt affects pizza dough fermentation, strength, and flavor, how to calculate its percentage, and how to test changes without guessing.
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Bromated vs. Unbromated Flour for Pizza: What the Science Actually Says
A food scientist and chef looks at potassium bromate, residual bromate, baking chemistry, regulation, and what changing flour means for pizza makers.
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Can You Freeze Pizza Dough?
The food science behind freezing, thawing, and better results. Learn what freezing does to yeast and gluten, when to freeze, and how to bring dough back ready to bake.
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Why Does Pizza Dough Snap Back? Causes and How to Fix It
If your dough keeps shrinking after you stretch it, the gluten is telling you something. Learn how rest, temperature, flour, mixing, and fermentation affect extensibility.
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Change one variable. Record what happened. Use the result.
The Green Light Lab is built around the same discipline used in product development: establish a control, make a deliberate change, observe the outcome, and decide what the evidence says to do next.