Why Pizza Gets Soggy in the Box | The Green Light Lab Podcast
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Why Pizza Gets Soggy in the Box | The Green Light Lab Podcast
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Your pizza was crisp when it left the oven. What changed before the first bite?
Food scientist, chef and Underground Pizza Truck owner Ray Sierengowski explores moisture, pizza packaging and the customer’s experience. Ray shares why he uses Perfect Crust Pizza Liners and how to compare packaging with your own pizza.
What are you putting underneath your pizza, and how long does it stay in the box? Share your experience in the comments.
Read the companion article and see Ray’s photos
Books and consulting
Perfect Crust product information
Ray’s product choice reflects his own experience. The 20-cent packaging example is hypothetical, not a Perfect Crust price quote.
00:00 The Green Light Lab
00:06 What do you blame for soggy pizza?
00:50 Both sides of the counter
01:13 One pizza, three dinners
02:41 Before we put the dough on trial
04:03 What happens inside the box?
05:22 Why I choose Perfect Crust
07:41 The customer isn’t ordering a liner
09:34 Compare packaging in the kitchen
11:55 Be your own takeout customer
12:37 What’s underneath your pizza?
13:12 Books and closing thoughts
© 2026 Ray Sierengowski / Fire In The Kitchen, LLC.