Healthy Secret of Pizza

FOOD scientists have come up with a recipe for a healthy pizza.

According to US chemists, the secret lies in wholewheat dough.

It should be left to ferment for up to two days and then baked at higher temperatures for longer.

The result is a pizza packed full of antioxidants – which combat heart disease and cancer.

The improvements favour deep, thick-crusted pizzas over the thin- crusted ones as they typically get a longer baking time.

Antioxidant levels were as much as 100 per cent higher when the dough was allowed to rest for 48 hours instead of not at all.

It is thought to be due to chemical reactions triggered by yeast.

Baking pizzas for 14 minutes, rather than seven, raised antioxidant levels by up to 60 per cent.

Raising oven temperatures from400F to 550F boosted levels by as much as 82 per cent. Most of the antioxidants in wheat are removed from refined flour.

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