I have a question about the ingredient "cake flour" on the recipe "The Dancer That Pizza Built: Margherita on the Bahbie" from boulangere.
How come you chose to use cake flour instead of bread flour?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.