Pizzerias rely on longer baking times and higher temperatures to enhance the flavors in their pies.

But now University of Maryland researchers have found out those same baking techniques could make a pizza healthier.

Food chemists at the university recently discovered how to boost the antioxidant content of whole-wheat pizza dough by optimizing baking and fermentation methods, according to the American Chemical Society. Higher levels were found in the dough after scientists baked it longer and at higher temperatures, and left the dough out to ferment longer. Diets rich in antioxidants are thought to reduce the risk of cancer and heart disease.

The study is part of an ongoing effort by researchers at the university to nurture technologies to enhance natural antioxidants levels in grain-based food ingredients such as whole wheat flour.