I haven't tried this recipe yet, as I have a couple of questions...I am curious as to why the toppings (minus cheese) are added before the final rise of the crust, and is the shift from the bottom to the middle of the oven halfway through baking to do with maximizing antioxidants, or is it necessary for other reasons? Thanks, Alicia Allowing the crust to proof with the ingredients on top gives them a better chance of finding a niche in the crust--such large pieces would otherwise fall off if added at the end of the proofing (and also diminish the amount the dough rose by pressing it back down, deflating it). Baking it lower in the oven would allow the crust to brown better--as for the effect on the antioxidants, I cannot be sure! I wish I could! Best, Kim@KAF

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