The term "maturation of dough" means a set of chemical, enzymatic and physical reactions that are fundamental for the preparation and success of a good pizza. Its correct application and proper management guarantee the dough (and subsequently the pizza) a series of advantages in terms of lightness, digestibility, color, leavening and cooking. During maturation, in fact, different processes activing: sugars and proteins are broken down into simple sugars and amino acids, reducing a part of the work of our stomach favoring digestion.