The researchers studied how different amounts of white flour and whole wheat flour affect the characteristics of pizza bread. They made pizza bases using yeast and found that increasing the whole wheat flour made the crust more yellow and less light. The bread had smaller pores but more of them with more whole wheat flour. Microscopic analysis showed porous structures in the bread. The texture became firmer with more whole wheat flour, and hardness, gumminess, and chewiness increased. The pizza base with a 50:50 ratio of whole wheat and white flour had good texture for eating.