There is a Bakery name Alteriís Bakery in Watertown, NY that has been making wonderful Italian bread for years.
The Flour they use is the following.
General Mills Full Strength Flour, Bleached/ Bromated/ Enriched/ Malted 50 lb 
1.Color - Clean, creamy white, free of excessive bran specks.
2. The product shall be free of rancid, bitter, musty or other undesirable flavors or odors.
3. The product shall be as free of all types of foreign material as can be achieved through GMPs.
4. Falling Number - 220 - 260 sec.
BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, POTASSIUM BROMATE, THIAMIN
MONONITRATE, RIBOFLAVIN, FOLIC ACID.
CHEMICAL COMPOSITION (14.0% Moisture basis)
Maximum Protein 12.6% +/- 0.2%
Ash 0.55% +/- 0.05%
Which of the following flours would produce better flavor and texture for pizza crust for true NY Pizza?
A. Full Strength Flour, Bleached/ Bromated/ Enriched/ Malted.
B. All-purpose Unbleached which Peter Reinhart Recommends in his book(AP).
I would just like to understand the distinctions between the two.