Yeah I know, it's banned in some places, it could cause cancer, yadayadayada (I do way more harm to my body than bromated flour can do) but it makes a better dough. Today I made pizza dough, and it's the first time in 6 months that I've used my stash of bromated flour and the dough was livelier and rose higher and faster than any other flours I've used. Luckily, I'll be able to replenish my supply soon (secret source), and it will be my pizza dough flour of choice. Anyone want to voice their opinion on the subject?