Pizza just may be a part of today's fountain of youth.
Well, that is if you use wholegrain dough.
In a study done at the University of Maryland, researchers found that wholegrain pizza dough could be used to increase the amount of naturally occurring antioxidants through longer baking times, hotter oven temperatures and longer fermentation.
Based on research of oven temperatures 400 to 550 degrees Fahrenheit, and baking times, from 7 to 14 minutes, they found that "antioxidant levels increased by as much as 60 percent during longer baking times and by as much as 82 percent during higher baking temperatures" (Science Daily). Longer proofing times (up to 48 hours) also improved the amount of antioxidants up to as much as 100 percent.
It's pertinent to note that these studies were done with wholegrain pizza dough and though heavily refined flour wasn't used in the study, co-author of the study Jeffery Moore does not think refined flour would render the same results. "That's because most of the antioxidants in wheat are found in the bran and endosperm components, which have been largely removed in refined flour," says Moore.
Inspiration for "Young Pizza"
The results from this study became the inspiration for a new Italian flour called Pizza Giovane or Young Pizza. In addition to being made for longer fermentation time, the mill adds extra antioxidants including omega-3s and extract from red grape skins. Pizza Giovane strives to keep you looking young with the addition of antioxidants in their dough.