Scott, I'm pretty sure you have used both All Trumps bromated and All Trumps unbromated. You too, Chau? Anyone else? If so, I'd love to hear how your experience compares to mine.
First important detail, I guess, is that I've gone through at least a few hundred lbs of All Trumps bromated over the years. I am very familiar with this flour. I know what to expect from it, and I pretty much always get what I expect.
Conversely, I think I've only made two pizzas out of All Trumps unbromated, and one was made of reballed dough in an attempt to save the life of a dough I'd usually be inclined to throw out. (By the way, I didn't use any of the dough that day that hadn't been reballed, which I think included 2 AT bromated dough balls, 1 AT unbromated dough ball, and 1 Power flour dough ball. I think I did use one other AT bromated dough ball that day, which was a semi-emergency dough that fermented overnight in a different refrigerator.)
My first experience with All Trumps unbromated: Even though I did 58% hydration + 1.5% oil (compared to 60% + 1.5% for AT bromated), the unbromated dough was much softer and considerably more extensible than AT bromated. It did not feel like a remotely similar flour. It felt wet, and I was worried that I might have a lot of trouble getting it off the peel, then getting it to fit on my 15.75" stone, particularly because I have to launch it as quickly as possible (so I don't lose all my top heat) since I bake my NY style pizzas in an unmodded grill.
I didn't expect much from this pizza, but I'm surprised to say I ended up liking it. However, a friend said she thought the crust had a weird taste, which I didn't detect that day but did detect with the only other AT unbromated pizza I've made (the reball pizza, a week later).
So here's my impression of AT unbromated, compared to AT bromated:
1) Feels wet, even with 2% lower hydration than AT bromated (which felt stiff, of course).
2) Doesn't feel much like high gluten flour.
3) Has a weird taste.
If this is representative of AT unbromated flour, I really can't figure out why they call it All Trumps. Again, I'm very curious to hear other people's assessments of AT bromated vs. AT unbromated.