Jane, the flavor difference between bread flour and all-purpose is non-existent, so it must be something else. Are you sure you added salt? Pizza crust without salt tastes like cardboard. One other possibility - since bread flour generally rises more strongly than AP, perhaps your bread flour crust didn't rise for as long a time as your AP crust. The longer yeast dough ferments (rises), the better its flavor. I'd try it again, though, making absolutely sure you add salt - generally speaking, a scant 1/2 teaspoon per cup of flour. Good luck - PJH

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