Pizza is not always the best food choice for living health. Still 93% of Americans indulge at least once a month.
But now there's a recipe for pizza dough that can actually improve your health.
Food chemists found that baking pizza longer -- at higher temperatures -- gives the dough time to release more antioxidants. And antioxidants help our bodies fight disease.
"The whole wheat flour is higher in antioxidants that just regular all-purpose flour, and it's those antioxidants that we studied," said registered dietician Margaret Smitka.
Antioxidants increased by as much as 60% when pizzas are baked longer and as much as 82% when cooked in a hotter oven.
Letting the dough rise for two days doubled the antioxidant levels.
