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!
Place the dough into an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 40 to 45 minutes. Line a 9 inch by 13 inch baking pan with parchment, and dust it liberally with flour. Remove the dough from the bowl and deflate it.