I made two dough balls, one with bread flour and one with allpurpose flour. The measurements and other ingredients were otherwise identical. The dough ball with allpurpose flour was softer and stickier than the one with bread flour. The pizza crust made with bread flour was lighter, chewier, and had larger air bubbles in the rimmore like good New York pizza.

Ingredients (for one dough ball):
153 grams flour
100 ml water
3.5 grams salt
1.5 grams sugar
2 grams olive oil
.5 gram yeast