Within eukaryotic cells are specialized vesicles called lysosomes that contain digestive enzymes. These enzymes break down foreign material which may enter the cell. The name lysosome means releasing body and their enzymes cause lysis or disintegration of certain materials.
To make a more digestible pizza, the dough should rise at least 4 to 6 hours, and the less yeast you use the more time it will take to rise. I usually use only one or two grams of yeast, and whenever I can I use a powdered sourdough to make my pizza, and let it rise for at least 12 hours. Beside the long rising time, I also prefer a mixture of whole flours to get the best nutritional values from my pizza and also an amazing flavor!
Preparation. 1  In a large mixing bowl, combine flours and salt. 2  In a small mixing bowl, stir together 200 grams (about 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. 3  Knead rested dough for 3 minutes. 4  To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then ... Knead rested dough for 3 minutes. 2  Cut into 2 equal pieces and shape each into a ball. 3  Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator.