A proposed additive ban could change New York’s pizza and bagels, some say for the better

NEW YORK — After more than a decade of mixing and kneading dough in his family’s Brooklyn pizzeria, Salvatore Lo Duca recently made a distressing discovery: A key component of their thin-crust pies, bromated flour, contained a suspected carcinogen already banned in much of the world

NEW YORK — After more than a decade of mixing and kneading dough in his family’s Brooklyn pizzeria, Salvatore Lo Duca recently made a distressing discovery: A key component of their thin-crust pies, bromated flour, contained a suspected carcinogen already banned in much of the world.

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So, in the back kitchen of Lo Duca Pizza, the 39-year-old began tweaking the original recipe handed down by his parents — with unexpected results.

“When we started playing around with a different flour, I actually took a liking to it,” said Lo Duco, who runs the shop with his five brothers. “It’s a little more expensive, but the quality is there.”