THE SLICE IS RIGHT

Hungry for a healthier pizza? It's all in the fermentation and baking of the dough, say researchers

University of Maryland Food Chemists have found that by baking wholegrain pizza dough for longer times and at higher temperatures, its antioxidant levels get boosted.
Diets rich in antioxidants may help reduce the risk of cancer, heart disease and various other health problems.
In the experiment, the researchers baked wholegrain dough at temperatures ranging from 205ºC to 290ºC, and for times of seven to 14 minutes. They found the antioxidant levels increased by as much as 60 per cent during longer baking times and by as much as 82 per cent during higher baking temperatures.
Longer fermentation times for the dough also boosted the antioxidant levels by up to 100 per cent in some cases, possibly due to reactions induced by yeasts. The results don't mean it's OK to go crazy on the toppings. Fatty extras like sausage cancel the benefits of the dough.