Actually, no. When commercial bread is made with unbleached flour, the flour has that creamy color, but the color cannot be seen in the dough. Fast forward to the finished bread and you can see that same creamy color in the crumb that you saw in the flour. Due the the huge variation and inconsistency in the crumb structure of a baked pizza crust it is all but impossible to see the creamy color unless you actually do a side by side comparison of two different crusts, one made with bleached, and the other made with unbleached flour, then you can see an overall, slightly creamy or yellow color in the crumb of the crust made with the unbleached flour. However, when chlorine, or a chlorine like compound is added to the water, it lowers the water pH, making it more acid, which is not good for plumbing fixtures, so the municipality buffers the water back to close to 7.0 (neutral), but in many cases they actually get the water too high in pH (slightly alkaline), and this is what has such an adverse effect upon yeast activity (yeast is an acid loving organism). I know this because this is what our problem is here in Manhattan, Kansas. How do you correct for this, simple, just add a small amount of vinegar, or cream of tartar to your doughs to correct for the high pH of the water. You can also check your water pH by using some litmus paper strips available from any drug store. Also, remember not to mix the yeast with the salt, and/or sugar as they do not play well together.
Tom Lehmann/The Dough Doctor