HOBART, Ind. - IndianaStop -- After more than three decades in food science, research and development, product formulation and professional kitchens, Ray Sierengowski has released Pizza Dough by the Numbers: The Food Scientist's Guide to Better Pizza Dough, along with The Green Light Lab™ Pizza Dough Logbook, a companion testing journal designed to turn experimentation into repeatable results.

The books are built around a principle familiar to product developers but often missing from home pizza making: change one variable at a time, document what happened and use the result to guide the next test. Pizza Dough by the Numbers examines flour, hydration, fermentation, preferments, dough temperature, mixing, balling, oven temperature and heat transfer.

"I spent my career in product development learning that better results come from changing one variable at a time and recording what happens," Sierengowski said. "Home cooks often make one recipe once, then jump to another. I wanted to show pizza makers how to make small, intentional adjustments, understand why they work and capture the result so they can repeat it. There are many excellent pizza cookbooks. My goal was to teach readers to think like a food scientist, because the how and why are just as important as the recipe."

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Rather than presenting one formula for every kitchen and oven, the book explains how fermentation, hydration, flour and temperature interact and how to troubleshoot common problems including dough that tears, snaps back, becomes sticky, produces a dense crumb, browns poorly or lacks oven spring.

The Green Light Lab™ Pizza Dough Logbook puts that approach into practice, providing a structured place to record formulas, baker's percentages, fermentation schedules, temperatures, oven settings, bake results, sensory observations and changes for the next test.

"I have watched and learned from masters in the pizza world for years," Sierengowski said. "This book is not about replacing those voices. It adds a food-science lens so readers can understand why the dough they love behaves the way it does and build the process discipline to reproduce it."

Sierengowski is a food scientist, chef, product developer, author and entrepreneur. Through Fire In The Kitchen, LLC, he works in food science, culinary development, formulation, commercialization and business strategy. He is also the creator of Underground Pizza Truck, where the same testing and process-control philosophy is applied to real-world pizza production.

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Pizza Dough by the Numbers is available in Kindle, paperback and hardcover editions on Amazon. The Green Light Lab™ Pizza Dough Logbook is available in paperback and hardcover. Sierengowski is available for interviews, podcasts, speaking engagements, pizza events and live dough demonstrations.

Amazon: Main guide
https://amzn.to/3UrpdIu

Website:
www.FireInTheKitchen.com