The way your favorite pizza and bagels are made in New Jersey could soon change.

As New York weighs a potential ban on an additive to flour linked with certain types of cancer, New Jersey could follow.

“I didn’t know much about it. I called my distributor. It is something that’s going on,” said George Prevosti, owner of Attilio’s Pizza in Wall Township.

That “something” is the potential ban on a long-used additive to flour called potassium bromate. It’s used to strengthen the dough and quicken the rising process.

“You’d need a longer time for the dough to rise. We have a big turnover and go through a lot of pizza, so we’d have to change that up too,” said Prevosti.

Business development expert Gerson Gibbs says that ban will most likely eventually come to New Jersey.

“From a price standpoint, this is something that could change things tremendously. It may include additional man hours and man labor because it will increase the timing the way dough is made,” said Gibbs. “From a price standpoint, this is something that could change things tremendously. It may include additional man hours and man labor because it will increase the timing the way dough is made.”

The owners of Vinnie’s Pan Pizza in Brielle and in Millburn decided to make the switch just two weeks ago.

“We started to experiment a few months ago before we made the change but we as well as many other guys in the industry decided to take a step towards that healthier dough and make it healthier overall,” said Peter Falzo, owner of Vinnie’s Pan Pizza.

And at Beach Bagel Trattoria, the owners stopped using flour with potassium bromate months ago.

“Tastes better. Better without it so we should be all right,” said Pat Pontoriero of Beach Bagel Trattoria.

A bill to ban the additive in New Jersey in commercial food and school lunches has already been introduced and expected to move forward.

“I think it’s a good step forward. If people here in the states are able to get behind a higher quality of product, what’s the difference? Kids get healthier; they become more conscious of it,” said Falzo.