Dr. Matt, I'm really glad you took the time to post photos. Based on the time you've been a member in the forum, I was working under the assumption that you might have been a bit of a beginner, but now that I see these shots, I can clearly see that's not the case
I'm not ready to toss my adverse feelings about 14% protein flours out the window entirely, but, if you can make a pie like that with Bouncer (and can recreate it at will), then forget the AP altogether.
In other words, if it isn't broken, don't fix it- and that pizza is definitely not broken. I would document the steps you followed for that pie as best as you can and see if you can repeat it. Same kneading time, same stretch and folds, same water temp, identical refrigeration, identical post refrigeration tempering period, etc. etc. If you can repeat it at will, you could certainly keep experimenting, but, if you're making pizza for company, that's what I'd serve, and, if you were going into business, that's what I'd sell.
That's a really beautiful pie. The only things I'd do differently would be to pop some of the larger bubbles (as discussed) and do a little more edge stretching to achieve a more distinct rim- but both of those are pretty trivial.