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!
Tips for Great Homemade Pizza. 1  Use fresh active dry yeast when making dough. Feed the dough with quality olive oil, warm (not hot) water, a bit of sugar or other sweetener, and sea salt. Allow plenty of time for your dough to rise, up to an hour. 2  Preheat your oven fully. Most recipes suggest at least 400 degrees. If you prefer a soft crust, bake your pizza at a lower temp for longer time. For a crispy crust, cook it for less time at a higher temp. Arrange your pizza pan in the middle of the oven rack, in the center of the oven.