Peter, thanks for bringing that to my attention. I was meaning to bring up the bromated aspect, but forgot. I've now edited my last post.
Between the protein content and bromated/unbromated status, I think bromate has a slight edge. In other words, any bromated flour will produce better results than any unbromated flour. Within the general scheme of things, though, I'm not really talking about good and bad pizza, but, rather, ideal and slightly less than ideal.
As far as legitimacy goes... I think bromate is a pretty big part of NY style pizza. If, say, I was part of an organization that certifies pizzerias as being authentic (like the VPN , but more honest and less mercenary
) then I'd probably require a pizzeria owner to use bromated flour- UNLESS they lived in a part of country/world where bromated flour wasn't available. In other words, I do hold up bromated flour as an ideal, but I wouldn't penalize people because of the shortsightedness of their lawmakers.