A digestible pizza: here are three secrets for a light pizza dough

Hey, it’s Saturday evening, how about eating a pizza? No, not pizza, I can’t digest it!”

The conversation above occurs frequently and has probably happened to many of you. When we go to a pizzeria or to a friend’s house for a pizza, the initial pleasure of eating a good pizza cooked in a wood-fired oven may be quickly replaced by stomach pains or by an unrestrainable urge to drink.

But why does all this happen? The answer is simple: the problem is due to poor leavening or maturation.

But what exactly are leavening and maturation?

First of all, we have to say that leavening or fermentation is the chemical process of yeast converting sugars to carbon dioxide and ethanol. In the case of pizza leavening, the carbon dioxide swells the dough and the alcohol is lost during cooking.

Maturation is a process by which the enzymes break molecular bonds and transform complex molecules into simpler and therefore more digestible ones. If the maturation time is not long enough, molecular bonds will be only partially broken and during the digestion the intestinal bacteria will produce excess gas resulting in typical abdominal bloating after eating a bad pizza.

While leavening is a rapid process, maturation takes longer times depending basically on the temperature and the type of flour.

Here are some suggestions:

  • Don’t rush things. Making a good and digestible pizza takes time. We suggest that you take a look at the pizza dough recipe.
  • Always use fresh products and go easy on the salt.
  • Cook in your wood-fired or gas-fired oven making sure that its temperature is at least 350°C.