I made two dough balls, one with bread flour and one with all-purpose flour. The measurements and other ingredients were otherwise identical. The dough ball with all-purpose 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 rim--more 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