Gold Medal bread flour has a rep of being closest to the pricey imported Antimo Caputo 00 pizza flours used to make Vera Pizza Napoletana. That is the wood fired specialty pizza of Naples that Chris has become famous for riffing on in his Phoenix pizza joint. The Antimo Caputo pizza flour is milled from wheat grown in the Dakotas so US flour can compete with the best in the world. And it is pretty low in wheat gluten compared to many other highly rated pizza flours used by US pizzaiolo. I buy my bread flour in 25lb sacks from Costco and Sam's for about 6 bucks a sack and it makes a pizza and flatbread that my family enjoys a couple of times a week. That flour is milled by Argent and they used to be a part of ConAgra but are now an independent flour milling operation that is very local to the Colorado Front Range. Wheat flour needs to age and oxidize before you get the best results for your breads unless the miller has added bleaching agents and of course that doesn't happen with an organic flour like Chris calls for in his pizza dough recipe. If you are rushed for time to get your hungry kids fed, you can mix your bread flour with AP flour 1:1 or 2:1 to speed things up for the under an hour rise and shape. More yeast and heat help too but flavor and chew will be different but still better than frozen or delivery pizza.