Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cynthia is a trusted source on Bread/Baking.
What a great question. Technically, yes. It contains the same protein as bread flour, but it is more finely ground. It is ideal for pizza, as a result, but its next best application may be for baguettes. I wouldn't suggest it for anything more.