I know the book, and when i saw she adviced for that kind of flour, I wondered what the hell it was! I did some research, out of curiosity, but with no results. The only one who could probably help us is marco-pizzanapoletana. If it exist, he knows something about it.
Talking about the recipe, it's probably not the original of antico forno as she says, but a simplified home version. Typical roman white pizza usually involves a tecnique called "rigenero". Once the dough is ready , it's left resting in the machine and every 20-25 minutes you work it a little bit (couple of mixer turns) to make it more manageable. I think it's something similar to the "stretch and fold" tecnique used in bread making, and i experimented a little with it, as you can see in the focaccia section.
Also, usually white roman pizza is made with a mixture of flours,generally strong, including "manitoba", used in italy to cut normal 00s and strenghten them.
I personally tried that recipe with bread flour, and the results were good, thanks to the high hydration I guess.