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!
Not ready to eat. Cook thoroughly. Baking Directions for the Perfect DiGiorno Rising Crust Pizza: Baking (Pepperoni Variety Pictured): Crisper Crust: Preheat & bake at 400 degrees F. Keep pizza frozen while preheating. Remove pizza from box, overwrap and cardboard. Place pizza directly on center oven rack (6 to 8 inches from bottom of oven). Bake 23 to 26 minutes. Softer Crust: Preheat & bake at 425 degrees F. Remove pizza from box overwrap and cardboard. Place pizza on cookie sheet on center rack (6 to 8 in from bottom of oven). Bake 25 to 28 minutes. For high altitude (over 3,500 ft), preheat & bake at 375 degrees F. Remove pizza from box, overwrap.