Hi, I can't get my family to eat 100% whole wheat crust unfortunately. I've tried and even with your white whole wheat they will eat it but only grudgingly (it's still pizza after all). I use about half whole wheat and half cake flour and they love that. Do you know if a longer rise makes a difference? I typically leave mine in the refridgerator for three to five days. Also what about temps higher than 500? I usually go for about 12 minutes at about 600. Thanks, Aaron Aaron, not sure the effect on the antioxidants over 600°F - the study didn't detail that. However, it did say a longer bake at a higher temperature was beneficial. Maybe 500°F for longer would be better? Don't know for sure. And if 50% whole wheat works for your family, stick with it - it's better than 0% whole wheat, right? Longer rise - does it make a difference in... what? Antioxidant level? Don't know. Flavor? Yes, it gives the crust a tangier (sourdough-y) taste, with a bit of alcohol flavor. Did I answer your question? If not - write back! PJH

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