To be fair, Jeff doesn't say bromated flour makes low quality pizza. He's saying that makers of low-quality pizza are relying on bromated flour.
Mal, are you and I watching the same video?
This is the Twinkie of flours
The quality of the (NY street) pizza is maybe not quite as high
"We went from super high end [pointing to Caputo] to super low end [pointing to All Trumps], from super natural, to super chemically..."
Jeff clearly lays out the progression from high quality flour 'pure' Neapolitan pizza to low quality chemically enhanced pizza. There's no way anyone could watch that video and come off with the impression that bromated flour can make some of the best pizza in the world.
This is the typical knee jerk reaction to bromate. No facts, no research- just emotion. He's in a bubble.
Inside the bubble:
Outside the bubble:
Bromate's proven safety record
It's rock solid connection to his favorite pizza/the best pizzerias in the world
It's tenuous ties to chain pizza, who, because of their national/Californian presence, have generally been moving away from bromate for years
Jeff makes some of the best pizza in the nation, but the guy needs a good pair of glasses. This kind of misguided tunnel vision is up there with his age old quest for Patsy's starter.