NYC Dough Additive Ban

Salvatore Lo Duca makes pizza at Lo Duca Pizza Tuesday, May 12, 2026, in the Brooklyn borough of New York.

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

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

New York City's iconic pizzerias and bagel shops may soon be forced to update their long-standing baking practices after state lawmakers moved to ban a common additive. The bill would prohibit businesses from using potassium bromide, a key component of a type of flour that is widely used at the city's pizzerias and bagel shops. The chemical compound is considered a possible carcinogen and is widely banned outside the United States. While some fear the ban will hurt the city's longtime establishments, others say it could ultimately enhance the city's slices and bagels. The legislation is awaiting Gov. Kathy Hochul's signature.