We have different labels, I think, in the US -- my recipes recommend bread flour for pizza dough and bread, but there's something called all-purpose flour that we mostly use for pie crust, and can be used for bread but the bread is lighter and not as chewy if you do. I get all-purpose flour for making quick bread, cookies, and dredging meat. I guess I need a conversion chart too!

ETA: Yeah, reading Deed's helpful chart, your strong flour would be our bread flour, I think.