PastaWorks would be my first thought. Not sure otherwise. You can certainly find it on the Internet: http://www.fornobravo.com/
or make a decent semblance of 00 flour by combining unbleached white flour (like King Arthur) with pastry flour... experiment....anywhere from 1 to 3 down to 1 to 5 will come close to achieving similar results for pizza if that is what you are aiming for. remember to let your dough proof for as long as you can (up to 24 hours) to develop the flavor, meaning use less yeast than most recipes call for...