BBC NEWS | Health | Scientists make 'healthy' pizzas

BBC NEWS Health Scientists make 'healthy' pizzas: "Antioxidant levels increased by up to 60% during longer baking times and by as much as 82% during higher baking temperatures, depending on the type of wheat flour and the antioxidant test used, the researcher says.
Letting the pizza dough ferment for longer, up to 48 hours, also appeared to increase antioxidants significantly, the researchers found.
It is thought chemical reactions induced by yeasts might explain the increased levels.
The researchers suggest longer baking time, higher temperature and longer fermentation will also boost antioxidant levels in refined pizza dough, though to a lesser degree. "