08/30/2026
Bill Zonios of Pennsylvania-based Glenside Pizza echoes the sentiment, saying potassium bromate “lets you take shortcuts that you can’t take if you are using unbromated flour.” After learning the additive is banned in other regions, he spent about a month working to adjust his Greek-style pizza dough recipe to use unbromated flour and ultimately reworked his mixing process, adding ingredients more gradually and letting them mix for longer.
Learn how pizzeria owners are successfully adjusting their dough recipes to use unbleached, unbromated flour following NY's ban on potassium bromate.