iTWire - Healthy pizza dough? It’s in the prep work and materials!

iTWire - Healthy pizza dough? It’s in the prep work and materials!:

"By baking the dough longer the antioxidant levels went up by 60%. By baking it at higher temperatures the antioxidant levels went up by 82%. The levels depended on the type of wheat used and the type of antioxidant test used. In addition, the Moore team saw that letting the dough ferment up to 48 hours also added to the amount of antioxidants."