All Trumps flour comes in at a little over 14% protein content while Full Strength comes in a bit lower at 12.6% protein content. It all depends upon what you want to use the flour for. In New York City A.T. is the flour of choice because it provides the desired chewiness but if you don't want that level of chewiness F.S. might be a better choice. I've had exceptionally bad results using A.T. in thick crust and deep-dish pizzas as the finished texture was excessively tough and chewy. Things were a bit better with flours in the 12% protein range. For all of the pizza work that I've done over the past 45+ years I've used flour in the 12% protein range more often than any other. It is, in my opinion, probably the best all around protein range (12 to 12.6%) for making just about any type of pizza by just about any dough process, management procedure or opening method. Full Strength is at the top end of that protein content range. Even better, there is a good selection of flours from different manufacturers that fit into that protein range whereas it can be a bit difficult to find flour with 14+% protein in many locations. Possibly one of the most readily available flours in this protein range (12 to 12.6%) is the Pillsbury Bread Flour available at most supermarkets. This flour was packaged for retail back in the day when bread machines were popular and consumers wanted a flour to use in their machines just like the bakers used to make white pan bread.
Tom Lehmann/The Dough Doctor