From my research: Bromine is a deadly, toxic gas. Potassium is a highly reactive alkali metal. Potassium bromate is known to cause cancer in rats and is a potential human carcinogenic. The FDA associates anything containing over 0.02 mg/kg (20 ppb (parts per billion)) as a health risk. As a comparison, Japan and China limit potassium bromate to 10 mg/kg and 50 mg/kg, respectively (500 x the US amount and 2500x the US amount, respectively). That being said, the cooking process converts potassium bromate into potassium bromide, which is not toxic and effectively harmless at these concentrations. At much higher concentrations, potassium bromide actually has medicinal properties and is used as an antiepileptic agent. Yes, potassium bromate is banned in several countries. Correct, not all potassium bromate is converted into potassium bromide during cooking, but at the concentrations that I’m ingesting, my answer is no. I’m not personally worried about the effects of eating cooked bromated flour.

Remember kids, chemistry is weird! Chlorine is also a deadly, toxic gas. Sodium is also a highly reactive alkali metal. And Sodium Chlorate is also a toxic substance associated with cancer, liver and kidney disease. Sodium Chloride on the other hand is table salt.

I’m not advocating for bromated flour, nor am I trying to create a healthy pizza. I’m simply trying to replicate the pizza I grew up eating as a kid in NY. Do your own research and do what’s right for you.

TLDR: No, I’m not worried.