For these pizzas I used a brand available locally here in Brazil "Renata". That probably didn't help you much. The packaging states that it is imported, but doesn't state from where. I'm guessing it's Italian.
I've had very good results also using Divella's "Semola Remacinata di grano duro", which I believe is readily available in the US.
This was mixed by hand, incorporating the semolina slowly into the water. Many stretch and fold sessions were used too, over a period of a couple hours.