When contemplating the ideal flour for crafting pizza dough, a question often arises: should one opt for bread flour? Given its higher protein content, isn’t bread flour renowned for producing a chewier texture in baked goods? If we think about the nuances of various flour types, what specific advantages does bread flour bring to the table, particularly in the context of pizza? Might its ability to create a robust gluten structure lead to a more satisfying crust? Perhaps we should consider the manner in which other flours, such as all-purpose or specialized pizza flour, compare against bread flour in terms of flavor and texture profile. Could it be that the characteristics of bread flour — its elasticity and strength — offer unique benefits, especially for Neapolitan or New York-style pizzas? So, when aiming for that perfect slice, should bread flour be the undisputed champion in your culinary arsenal? What are your thoughts?