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!
After the first rise, knock it down, cover and refrigerate. Make sure you use a big enough container because the dough will continue to rise. You might have to knock it down more than once. I find that it takes two to three hours sometimes for the dough to come to room temperature and start to rise again.Of course this probably depends on the amount of dough. I took a double batch of dough (over 8 cups flour) that I made Monday out of the fridge in stages yesterday-three hours apart.The first batch netted two loaves of bread and a pizza which we had for lunch.f course this probably depends on the amount of dough. I took a double batch of dough (over 8 cups flour) that I made Monday out of the fridge in stages yesterday-three hours apart. The first batch netted two loaves of bread and a pizza which we had for lunch.