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!
Instructions. 1  Combine all ingredients in a large bowl. 2  Press dough between 2 pieces of parchment paper, and roll to Â¼ inch thickness. 3  Remove top piece of parchment paper.  Transfer bottom piece with rolled out dough onto baking 1  sheet. Cut dough into 2-inch squares with a knife or pizza cutter.  Bake at 135Â°F for at least 20 hours, or until crunchy.