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!
Doughs for a regular size loaf usually take about 2 hours at room temp for the first rising, and 1 to 2 hours for the second rising after shaping. But this is a very general rule as it depends on the amount of yeast the recipe calls for and the temperatures at which you let the dough rise. â. Reply.