New York’s iconic pizza and bagels could soon change if this suspect ingredient gets banned

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.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 to...