John Caggiano, the owner of Il Forno pizzeria in Pleasant Plains, Staten Island, has proactively developed a new pizza dough recipe that excludes potassium bromate, a flour additive linked to cancer. This decision comes as New York State is set to ban the substance, which is already prohibited in 40 countries, including the European Union and Canada. Caggiano, who has operated his pizzeria with his wife Gwen for over two decades, expressed his commitment to customer health, stating, "I’m not going to be caught up serving pizza dough that’s bad for my customers." Despite the new flour costing twice as much, he has chosen not to pass this expense onto his loyal customers. After months of experimentation, including baking over 500 pies, Caggiano has created a recipe he prefers and believes his customers enjoy just as much. Feedback has been overwhelmingly positive, with customers unable to detect any difference in taste. Caggiano, who has been making pizza since he was 15, has built a reputation for quality and innovation, ensuring that his pizzeria remains a beloved local establishment.