You and piroshok are new to the forum, but one of our members, jeancarlo, was scheduled to open a pizza shop a couple of days ago in a small Mexican town south of Guadalajara. I had mentioned trying out a NY style pizza--maybe something along the lines of a Lehmann NY style. He reminded me that high-gluten flours cannot be found in Mexico. I was aware of this from my own personal experience from vacations in Mexico and having scoured the shelves of many food stores, big and small, looking for something other than a general all-purpose flour to make pizzas (the only other choice I saw was whole wheat). But even if more and better flours were available in Mexico, who is to say that the people would like the pizzas made from those flours? Mexicans can become conditioned to their foods as well as we become conditioned to ours. A NY style might go over well with American tourists, but the natives might not care for that style. I suspect from what you say that flour may be the biggest deterrent to making a NY style pizza in Australia, but if flour was not an issue, would the locals go for an authentic NY style pizza?