Anyone ever try white lily or cake flour to make a deep dish?

[pythonic]

I would think the flakiness would be great.

[Garvey]

A google search of the site reveals that it's been done.  No raves, though.  Much of that was from a long time ago, though, so I'd be interested how it might play out now, given all the new knowledge on kneading times, etc., that has come to light.

Also, there was some discussion about Uno using it in their frozen product (along with soybean oil, as another odd ingredient).

Cheers,
Garvey

[pythonic]

White lily flour supposedly makes the best biscuits in the country.  I will have to give it a shot.

[Garvey]

We buy the self-rising for biscuits, and yes, it is the best.  (Needless to say, you don't want self-rising for pizza.)