When flour and water are mixed together, a natural process begins.
The method is called autolysis (from Greek, auto- "self" and lysis "dissolution"),
and the name refers to the self-dissolution/self-breakdown that occurs when enzymes
break down the starch in the flour.
Normally, gluten develops in your pizza dough through kneading, but with the autolysis
method, one takes advantage of the fact that enzymes are activated when the flour absorbs the water.
The enzymes break down the starch and allow the proteins to form a gluten network,
which makes the dough strong and elastic.
Autolysis occurs while the mixed mixture of flour and water rests and can therefore result in a
slightly longer process than when making your pizza dough in the traditional way.
However, a successful autolysis gives you a pizza with plenty of flavor and color.
