Putting more anti-oxidants into pizza.

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Chemists at the Univerisity of Maryland are trying to increase the amount of antioxidants in pizza dough by longer fermenting and longer baking times. Antioxidants are molecules that scientists say can slow of even prevent development of cancer and heart disease. By entending the fermentation of the dough from 18 hours to nearly 2 days the team found that the antioxidant content doubled sometimes in the dough. Longer baking times increased antioxidant content at most by 60%. This is awesome. Now I can have my pizza and eat it too.