Norcoscia, I may be wrong about this, but, even though Nevada doesn't have California's draconian bromate labeling laws, bromated flour is still unavailable, as millers tend to use the Rockies as the line between unbromated/bromated availability.
It's sad, but, because of California's shortsightedness, it seems that about 1/3 of the country (geographically) has to suffer.
One thing that I've noticed is that, while most pizzeria workers will clam up when approached with formula/ingredient related questions, because of the paranoia surrounding bromate, many workers, when approached, will tell you if they're using bromated or unbromated flour. It's a bit of a long shot, but I'd google 'las vegas pizza' and start calling pizzerias in the area and ask if they use bromated flour. If you find one that does, then they probably won't divulge their distributor, but it will at least tell you that bromated flour can be acquired.
Like I said, I don't think you'll find anyone using it, but it's worth a shot to see if anyone does.