The Perfect Pizza

...is possible. I've always thought so. After all, when my schedule is permitting, I try to make my own healthy pizza version. I refrain from ordering outside because aside from the unhealthy ingredients, I do not agree with the way they are priced. Less salt, less meat, lots of shrimp or any seafood, pineapple chunks, veggies, and the evening dinner is perfect.

Food scientists also think the perfect pizza is possible. Pizza can become a health food! Wouldn't that be a great idea for everyone?

University of Maryland food chemists said on Monday they had found ways to enhance the antioxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough lots of time to rise.

Antioxidants are substances that protect cells from damage caused by unstable molecules known as free radicals. Some experts believe antioxidants can lower the risk of cancer, heart disease and other ailments.

[Reuters, 27 March 2007]

If done carefully, the food scientists also discovered that high oven temperatures ranging from 400 to 500°F and cooking times of 7-14 minutes increased antioxidant levels to 60-82 percent! More heat extracts the juice? The common notion then was that a lengthy cooking time destroys the vitamins and nutrients. In this case, longer cooking times are encouraged.

The pizza dough used was whole wheat dough, and not the usual pizza dough made from refined flour. The food researchers did the fermentation process itself, and found that a longer fermentation time of 2 days doubled the dough's antioxidant properties.

Whole wheat dough is a difficult find here in Metro Manila. The other option is to make one yourself. I hope some entrepreneur would sell this here, so it would be easier. Also, I pray that the major pizza outlets (you know these already) make a shift to healthier whole wheat dough soon. If not, at least why not make a menu option for health-conscious customers to choose from?