FluffyAngel said:Both versions did well. I'm not sure which one was which but - I think the one with bread flour was the one that was more firm & held its shape better. I believe the regular a.p. flour dough spread more. Both were good, had the overall same taste but I preferred the firmer one. Now, I wonder which flour that was? Hmmm...
I would imagine it was the bread flour. More protein means more/better gluten. Higher rise and better shape holding.