Tom, if bromate is 'not a friend' to pizza, then someone needs to inform the thousands of New York area pizzerias using bromated flour of this fact. When I walk into wholesale pizza flour distributors, I can't even find unbromated HG flours- that's the level of market penetration it has, and it's been like this for decades.
In the New York area, bromate IS NY style pizza.
As I hope you're aware, bromate is a renowned volume enhancer. For both home baker and pizzeria owner alike, great NY style pizza is about oven spring. Puffy, chewy (and for some, crispy). Bromate is a major player in that quest. Can great oven spring be achieved without it? Of course, but it makes it far easier. For the home baker whose oven spring may be challenged by poor thermodynamics or other factors, it's an invaluable aid. It won't guarantee great oven spring, but every little bit helps.
As far as creating 'tough and elastic' doughs, again, I'm going to have to point you to the thousands of New York pizzerias producing bromated doughs who have no issues whatsoever with elasticity or toughness. In all of my years working with bromated and unbromated flours, the biggest difference I've noticed isn't elasticity but extensibility. And extensibility, to a point, is a good thing.
A national pizzeria chain who wishes to standardize their recipe will obviously need to source unbromated flour due to California's fearmongering labeling laws. Nobody here (fortunately
) owns a national chain. For the home baker looking for a bump in spring or for an authentic NY slice, bromate is the answer.