Malted Barley Flour?????

I've learned that most our bread and all-purpose flour contains malted barley flour, and that this is food for the yeast?  correct me if I'm wrong.......what would we do if our flour didn't contain this malted flour?  I live in the U.S.

Does most the flour in the world contain malted barley flour.....I guess I'm asking if the special European flours...the French flours for bread, and the Italian OO flour used for pizza and such. 

How does this change a recipe? 

I'm thinking of mail ordering some Italian OO flour to make pizza with to see what kind of difference it makes.