Many of you eat pizza at least once a week.
And some of you consider pizza a sgarro, not so much for the pizza itself, because a normal margherita has about 600 calories, the Neapolitan type about 700, as much for what is often added to the pizza: various toppings, drinks, a sweet or an appetizer. The result?
Often the evening in a pizzeria becomes heavy starting from the calories ingested, no less than a thousand if, in addition to pizza, we order another course and drink a beer. And I’m exaggerating at fault.

How to digest pizza?

Clearly, a hearty and varied meal presents more digestive difficulties, but the problem of digesting pizza is not just the calories of the overall meal. 

Even if we ate a margherita and drank a single glass of beer, reaching 700 or 750 calories, at night we would in all likelihood suffer from a crazy thirst, and the water we would drink would not magically disappear the next day. Result? Often and willingly, an evening in a pizzeria translates into one or even two extra kilos. Passengers, please. After two days we would be better already.
But what precautions should we take to better digest pizza?
Here are ten!

HOW TO DIGEST PIZZA IN TEN STEPS

• Long and natural leavening: choose pizzerias where the dough has long leavening (minimum 24 hours, ideal 48, top 72) as per tradition, and the yeast is natural (sourdough). At that point, you can also choose a wholemeal flour or the normal version of the pizza, hoping that the dough is still made with a flour of the right strength to have created in the dough those carbohydrate links that favored leavening. So when you aim for a pizzeria, always aim for quality. With yeast. To the type of leavening.
• Thin and not thick dough: clearly, you will have less problems with a thin pizza than with the classic Neapolitan with double dough and cornice. In fact, since the pizza problem is the dough, digesting the pizza will be less problematic if the dough is thinner. Do you like the Neapolitan? We come to point three.