Homemade pizza with high digestibility: 3 secrets for a super light dough

“It’s on Saturday. Shall we go have a pizza?”

“No, not the pizza! I don’t digest it!”

How many of you have happened to go to the pizzeria or eat at the home of friends who invite you for a pizza in the company, and to regret it because of the sense of swelling and uncontrollable craving that plagues you immediately after?

Unfortunately, in these cases, the satisfaction of having eaten a good pizza, perhaps cooked in a wood oven, as a rule, ends in a short time because of the feeling of discomfort that lasts after finishing the meal.

But why does this happen? The answer is simple: the problem is due to the lousy leavening or maturation of the pizza.

But precisely what are leavening and maturation?

Let’s start with the order: leavening or fermentation is a chemical phenomenon that leads to the transformation of sugars into carbon dioxide and ethanol. In the case of pizza leavening, carbon dioxide swells the dough, and the alcohol is lost during baking. Maturation, on the other hand, is such a phenomenon that enzymes break down molecular bonds and break down complex molecules into more straightforward and therefore more digestible fragments.

If the maturation time is not sufficient, the molecular bonds will be broken only in part, and during digestion, there will be the formation of gas by the bacteria that reside in the intestine: hence the typical annoying swelling after pizza.

While leavening takes place quickly, maturation takes longer depending mainly on the temperature and type of flour used in the dough.

The secrets for a homemade pizza with high digestibility

To avoid unpleasant discomfort and ensure the success of light and digestible homemade pizza, our suggestions are

No hurry!  The preparation of a pizza that is good and digestible needs its time: take a look at the recipe of the dough.

Always use fresh products, and measure the salt in the ingredients.

Complete the cooking in your wood-fired or gas-fired oven, paying attention to the temperature of the oven, not less than 350°C.

If the maturation time is not enough, the molecular bonds will be broken only in part, and during the digestion, there will be the formation of gas from the bacteria that reside in the intestine: from this the typical annoying post-pizza swelling.

While leavening occurs quickly,  maturation takes longer, which depends above all on the temperature and type of flour used in the dough.

The secrets for a highly digestible homemade pizza

To avoid unpleasant illnesses and ensure  the success of light and digestible homemade pizza, our suggestions are:

  1. No hurry! The preparation of a pizza that is both good and digestible needs its time: take a look at the dough recipe.
  2. Always use fresh products and add salt to the ingredients.
  3. Complete the cooking in your wood or gas oven paying attention to the oven temperature, not less than 350 ° C.

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