Staten Island pizzeria ditches cancer-linked flour ingredient — and customers can’t taste the difference
The dough should hold together. A Staten Island pizzeria owner spent months testing dough recipes, making more than 500 pies, to find one his customers couldn’t tell from the original — all before a New York state ban on a cancer-linked flour additive used in pizza and bread is now awaiting Gov. Kathy Hochul’s signature. … Read more