Yes, my wife buys the Sam's Club Bakers & Chefs flour (both the bread flour and the all-purpose). Comes in 25 pound sacks.
I use the bread flour all the time to make pizza. It's not bad at all, makes a good NY style crust. I prefer King Arthur Sir Lancelot high gluten flour, though.
And, someone once told me that for Chicago style pizza, ya gotta use Ceresota flour (it's called Hecker's on the East Coast). I had a friend ship me a few bags to try and it was very good.