It works great! In fact, 00 flour is the traditional choice for Neapolitan pizza dough. (I use bread flour in my recipe because it is cheaper and easier to find, and I think it works beautifully.) If you have a kitchen scale, use the same weight of 00 as listed in the recipe for bread flour. Otherwise, just use the same cup measurement as listed for bread flour. If the dough seems too sticky, sprinkle in a little more flour; if it seems too dry, sprinkle in a little more water, 1 tablespoon at a time.