The Classic Flavor of New York Pizza Could Change Forever
· Telemundo McAllen (KTLM)
NEW YORK – The famous pizza and bagels of New York may be on the brink of one of the biggest changes in decades. A proposal approved by state lawmakers and awaiting the signature of Governor Kathy Hochul seeks to ban the use of potassium bromate, a chemical additive found in the flour used by thousands of pizzerias and bagel shops across the state. This ingredient, used to enhance the texture and elasticity of dough, has been identified as a potential carcinogen and is already banned in much of the world, including the European Union, Canada, China, and India. Local Impact According to experts and business owners, about 80% of New York's pizzerias and bagel shops use bromated flour. "This is an earthquake for New York pizza," said Scott Wiener, a pizza historian known for his pizza tours in the city. "That ingredient is part of the identity of the New York slice." The potential ban has divided bakers and pizza makers. Some fear that changing traditional recipes will alter the flavor, texture, and even the famous 'bite' of the New York bagel. "You can achieve that same texture... but it will be much more work and more expensive," explained Jesse Spellman, a second-generation owner of Utopia Bagels, who is already experimenting with new recipes and fermentation times. Others believe the change could ultimately improve the quality of pizza and bagels. Salvatore Lo Duca, owner of a family pizzeria in Brooklyn, stated that after trying non-bromated flours, he ended up preferring the results. "It's a bit more expensive, but the quality is there," he said. Health experts assert that there is no benefit to consumers from using potassium bromate and cite studies from the 1980s linking the chemical to cancer in laboratory animals. If the measure goes into effect, businesses will have one year to stop using the additive and additional time to deplete existing inventory. Meanwhile, the debate is already generating reactions even outside of New York. A pizzeria owner in Florida jokingly remarked on social media that "Florida pizza is now officially better than New York pizza." But after criticism about the risks of the additive, he admitted he would try new flours. Because yes... in New York, touching pizza and bagels can feel almost like touching the identity of the city.
AI summary · Source: Telemundo McAllen (KTLM) →
