If you like your pizza well done, you may get a healthy one.
Scientists from the University of Maryland found that cooking a whole wheat pizza crust at higher temperatures for a bit longer than usual, could boost its antioxidant levels.

They represented their work at the 233rd annual meeting of the American Chemical Society.

Since pizza crust is the most often used whole wheat foods in US, the researchers decided to expect if dough fermentation and cooking times and temperatures effected the antioxidant content of the pizza.

The researchers used two different wheat varieties to made dough. When they increased cooking temperature from 400 to 550 degrees Fahrenheit, the antioxidant levels increased by 82 % and when they extending cooking times from seven to fourteen minutes they pumped up antioxidant levels by up to 60 %. When they let the dough to ferment longer, up to 48 hours, antioxidant content almost doubled.

More nutrients are being released from the wheat's bran coating. However, the scientists don’t believe that non-whole wheat crusts would have the same effects because of refined flour that doesn’t contain wheat bran.

The taste of pizza crust was rated by "highly acceptable" by the students and colleagues.

This is something you can do at home to make your food healthier without extra costs and effort. Make sure you pay attention to the oven, so that your crust doesn’t burn.