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!
Directions. 1  In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes. 2  Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. 3  Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator. Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds.