I finally get why people swear by bread flour for pizza dough

I used to think all-purpose flour was fine for homemade pizza and bread flour was just a marketing thing. Then last month I made two identical batches, one with each, same recipe from my grandma's card. The bread flour crust puffed up way more in my oven at 500 degrees and had that chewy bite I could never get. The all-purpose one came out flat and kinda crackery, honestly a total fail. That one test convinced me, now I keep a separate bag just for pizza nights. Anyone else had a flour conversion moment or is it just me?

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