I am trying to make a pizza in Vietnam but can’t find a flour with enough protien. Even though the flour made in Vietnam says 12-13.5% protein, I am having a hard time producing a crust that can hold lots of toppings without falling over. I want to open a pizza delivery here cause no one has a pizza that is similar to N.America. Its either thin crust or panned really thick. Getting off topic a bit but I just want to be able to make a pizza that is not so soft. Is there another solution other than higher protein flour? I tried less water, nope. Tried cooking longer and still didn’t work. And replies would be appreciated.