Marchionna,
First off, I live in Canada, so I really can't help you much with US sources. However, a Sicilian friend of mine brought me some flours he found in one of the many Italian sections of Toronto. Not one is Caputo (not imported here, apparently), but they are similar if not as good, I think. Here they are: 1, Molini Pizzuti, farina tipo 00, "All purpose italian wheat flour," 2. Divella Farina, di grano tenero, tipo 00, "superfine soft wheat flour," 3. Divella Farina, di grano tenero tipo 00, "consigliata per pizze e pasta sfoglia; superfine soft wheat flour." Divella is made by F. Divella S.p.A, Rutigliano (BA) Italy,
www.divella.it, email:
divella@divella.it. Molini is made by Molini Pizzuti s.r.l., Bellizzi (Sa), Italy,
www.molinipizzuti.it. Haven't used any of these yet, but I assume #2 is an all purpose flour like #1, and both would be good for bread, while #3 is pizza specific.
I'm pretty sure Caputo does make bread flours as well as pizza blends.
Maybe you could check out these sites and find out who the US importer is, then find out where it's distributed. A bit complicated, but it'll probably work. I've gotten exactly nowhere searching "Italian flour" on the web.
Cheers,
Jim