In last months edition of PMQ, you answered a question about bromated flours. I myself would rather not use them If I can get the same effect using unbromated flour. You said that the same results could be achieved using unbromated flour rather than using bromated. I make mostly NY style pizzas and love that they hold up straight (strength from the bromate) while the cheese and sauce is on them. What are some of the temperature control and dough management methods I can use/try so I don't have to use bromated flours.