A lot of the better-quality pizzerias now offer a 48-hour dough option. IIRC the... | Hacker News

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		piaste on Nov 16, 2020 \| parent \| context \| favorite \| on: Why Italians don't drink a cappuccino after 11am [... A lot of the better-quality pizzerias now offer a 48-hour dough option. IIRC the longer it is left to rise, the less yeast it requires, and the easier it is to digest.

riffraff on Nov 16, 2020 [–]

That is correct but traditional flour would not be strong enough for such leavening. Easy to digest pizza is a modern innovation.

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