In the same line of thinking as Diet Coke Plus, food chemists at the University of Maryland have discovered that, with optimal temperature and cooking time, antioxidant level in pizza dough, particularly whole wheat dough, shoot up.

According to a report published in Science Daily,

Antioxidant levels increased by as much as 60 percent during longer baking times and by as much as 82 percent during higher baking temperatures, depending on the type of wheat flour and the antioxidant test used.

While this is certainly encouraging news, I’m forced to reconcile that tidbit with the well-known fact that all that cheese and sausage and pepperoni that also usually accompanies the average pie is kind of going to offset the beneficial elements that might come from this cooking method. Sure, the dough may have nice nutritional bonuses, but you’ll still probably get plenty fat from eating enough of it.

Not like that’ll stop me, mind you. I loves me some pizza pie.

Chemists Create Healthier Pizza By Boosting Antioxidants In Dough [sciencedaily.com}