05/18/2026
Bill Zonios, a Pennsylvania-based pizzeria owner who also made the switch to unbleached/unbromated flour, says potassium bromate ālets you take shortcuts that you canāt take if you are using unbromated flour.ā For example, his mixing time for dough containing potassium bromate was about three minutes faster than dough using unbromated flour.
The owner of Glenside Pizza in Glenside, Pennsylvania, spent about a month trialing different flours and tweaking his dough recipe before discovering one that closely emulates the dough recipe his pizzeria had been using since 2001 ā minus the potassium bromate.
āI wish more people would make this change,ā Zonios tells Pizza Today. āYou have to put customers before profits. Do your research, educate yourself. ⦠You can feel good about it.ā
A dough conditioner popular with New York City pizzerias would become illegal under food-safety legislation passed by the New York state Assembly this week.