George, if you use bread flour in this recipe, the crust will be less tender and more chewy. You also will want to use slightly more water (about 3/4 plus 1 1/2 tablespoons), as bread flour is more absorbent than all-purpose flour. Feel free to add additional water or flour as needed in order to make a soft, slightly tacky dough. Happy baking! Kye@KAF

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